2 Hearty Fall Soups That Utilize the Magic of Potstickers

Thursday, September 22 is the first day of fall – and as the weather gets delightfully chilly and you unpack your coats from their summer hibernation, you’re probably going to start craving soup.

There really is nothing like pulling out a pot and making a huge vat of rich, hearty soup – and this year, if you’re looking for some extra comfort, you might try adding potstickers to the mix. If you haven’t tried them before, potstickers are little dumplings made out of thick noodles and filled with meat. They’re not exceptionally easy to make (I tried once and refuse to talk about the disastrous outcome), but you can buy them frozen and add them to your favorite soup recipes and no one ever has to know.

To get you started, here are two festive potsticker soups to catapult you into the fall season:

  • Wild Mushroom and Pumpkin Curried Potsticker Soup, a rich broth mixed with pumpkin, shiitake mushrooms, and curry spice is paired with Potstickers and toasted pumpkin seeds spiked with a hint of lime and ginger for a rustic fall take on a Thai favorite.
  • Tom Yum “Noodle” Soup, an authentic, good for you, and lightly spicy Thai broth spiked with fresh lime, lemongrass, chili and cilantro with our Potstickers, mushroom, and onion.

Both are relatively easy to make for a quick, comforting dinner – and taste even better the next day. Here are the recipes:

Wild Mushroom and Pumpkin Curried Potsticker Soup


Prep and Cook Time: 30 Minutes

Serves: 4


  • 20 Frozen LING LING® Chicken & Vegetable, Pork & Vegetable OR Vegetable Potstickers
  • 1 Tablespoon Pumpkin seeds (optional)
  • 1 Tablespoon Butter
  • 1 cup Shiitake mushrooms
  • 4 teaspoons All-purpose flour
  • 1 Tablespoon Curry powder
  • 3 cups Vegetable broth
  • 1 – 15 oz. can  Pumpkin
  • ¾ cup Half-and-half
  • 1 Tablespoon Soy sauce
  • 1 Lime, juiced
  • 1 teaspoon Ginger powder
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper


  1. (Optional) Pre-heat oven to 375°F and toast pumpkin seeds for 8-10 minutes until seeds begin to brown and are aromatic. Remove from pan and set aside.
  2. Melt butter in a large sauce pan over medium heat and sauté mushrooms for 7 minutes until mushrooms soften and lose most of their water.
  3. Stir in flour and curry powder with a spatula until all the butter is absorbed and cook for 1 minute while stirring.
  4. Gradually add broth while whisking to prevent lumps then bring to a boil, add LING LING® Potstickers and reduce to a simmer, cooking until thickened, about 3 minutes.
  5. Stir in pumpkin, half-and-half, soy sauce, lime juice, ginger powder, salt, and pepper then bring to a boil again and serve.
  6. (Optional) Garnish with pumpkin seeds.

Tom Yum “Noodle” Soup


Prep and Cook Time: 20 Minutes

Serves: 4


  • 20 Frozen LING LING® Chicken & Vegetable, Pork & Vegetable OR Vegetable Potstickers
  • 3 cups Vegetable stock
  • 1 Tablespoon Lime zest
  • 1 ½ Tablespoon Lemongrass bottoms, sliced thinly
  • 1 cup Shiitake mushrooms, sliced
  • 2 Tablespoons Soy sauce, low sodium
  • 1 Tablespoon Chili paste
  • 1 Lime, juiced
  • 1 cup Tomato, diced
  • 1/3 cup Onion, sliced
  • 1 Tablespoon Cilantro, finely chopped
  • 1 Tablespoon Green onions, thinly sliced


  1. In a medium soup pot, bring vegetable stock to a boil. Once boiling, add the lime zest and lemongrass then boil for 5 minutes.
  2. Add shiitake mushrooms, soy sauce, chili paste, lime juice, tomato, onion, and LING LING® Potstickers, bring to a boil, then simmer for 10 minutes until ingredients are tender and potstickers are heated through.
  3. Garnish each bowl of soup with cilantro and green onion.