Description
A comforting and nourishing pumpkin soup enriched with cottage cheese for a protein-packed twist.
Ingredients
Scale
- 1 yellow or sweet onion, finely chopped
- 2–4 cloves garlic, minced
- 1 (15 oz) can pumpkin puree
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rosemary
- 1/2 to 1 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
- 3–4 cups vegetable broth
- 3/4 cup cottage cheese
Instructions
- Heat a splash of oil in a soup pot over medium heat. Add the onion and cook for about 5 minutes until translucent.
- Add minced garlic and cook for another 5 minutes until fragrant.
- Add pumpkin puree, cinnamon, thyme, rosemary, salt, pepper, and vegetable broth; stir to combine.
- Bring to a gentle simmer and cook for 10-20 minutes.
- Carefully transfer to a blender and blend with cottage cheese until smooth.
- If too thick, add more vegetable broth and blend again.
- Ladle into bowls and garnish with herbs or olive oil.
Notes
For a spicier twist, add cayenne pepper. Can be made ahead and stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: pumpkin soup, high protein, cottage cheese, autumn recipe, comforting soup
