Print

High Protein Pumpkin Soup With Cottage Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This high protein pumpkin soup with cottage cheese is creamy, comforting, and satisfying. Blended pumpkin and protein-rich cottage cheese create a velvety texture without heavy cream, making it a nourishing and balanced meal perfect for chilly days.

Ingredients

  • 2 cups pumpkin puree (canned or freshly cooked)
  • 1 cup cottage cheese
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon paprika
  • Optional: chili flakes or pumpkin seeds for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  3. Add the pumpkin puree and vegetable broth. Stir well to combine.
  4. Season with salt, black pepper, nutmeg, and paprika. Bring the mixture to a gentle simmer and cook for 10–15 minutes.
  5. Remove the pot from heat and let it cool slightly.
  6. Add the cottage cheese and blend the soup using an immersion blender (or carefully transfer to a countertop blender) until completely smooth and creamy.
  7. Return to low heat if needed and adjust seasoning to taste.
  8. Serve warm, topped with chili flakes or pumpkin seeds if desired.

Notes

  • For a dairy-free version, substitute cottage cheese with silken tofu or a plant-based alternative.
  • Add carrots or sweet potatoes for extra sweetness and depth of flavor.
  • Stir in grated parmesan for enhanced savory flavor.
  • Add cooked red lentils for additional protein and thickness.
  • If the soup becomes too thick, add a splash of broth or water when reheating.

Nutrition

Find it online: https://thefamilycooking.com/high-protein-pumpkin-soup-with-cottage-cheese-2/