High Protein Pumpkin Soup With Cottage Cheese - a delicious fall soup. Cottage cheese makes the soup creamy and full of protein. Even if you don't like cottage cheese you will love this recipe, you can not taste the cottage cheese because it is blended up. The cottage cheese adds a delicious creaminess, umami flavor and protein to this soup.
I love cottage cheese recipes. For another yummy bean cottage cheese recipe try my tomato soup with cottage cheese , cottage cheese parfait or my air fryer cottage cheese toast.
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Why you'll love this recipe
It is easy to make and ready in 30 minutes or less.
It is vegetarian and gluten free.
Thanks to the cottage cheese this recipe is high in protein.
It is perfect the perfect healthy fall dinner and goes great with grilled cheese or toasted bread.
Ingredients
- onion - Onion is necessary for flavor.
- garlic - Garlic is a must for flavor.
- pumpkin - Pumpkin adds fiber and vitamins.
- vegetable broth - Vegetable broth is the base for the soup.
- thyme - Thyme adds herby flavor.
- rosemary - Rosemary adds herby flavor.
- cottage cheese - Cottage cheese adds protein and creaminess.
See the recipe card for full information on ingredients and quantities.
Substitutions
- thyme and rosemary - can be subbed with any dried herb that you like or even fresh.
- pumpkin - can be subbed with sweet potato.
- vegetable broth - you can use any broth here.
Step-by-Step Instructions
Cook onions and garlic.
Add all ingredients to pot and simmer.
Add all ingredients to a blender and blend until smooth.
Serve and enjoy!
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use a good quality cottage cheese for the best tasting soup. I love Good Culture cottage cheese.
The longer you simmer the soup the more flavorful it will be but 10 minutes is sufficient.
I highly suggest using a high powered blender and not an immersion blender for this recipe. A high powered blender prevents any curdling of the cottage cheese.
Recipe FAQS
Cottage cheese is full of protein and vitamins.
Usually no, but this tomato soup is thanks to the cottage cheese.
Yes, but add it in at the end.
Other soups and stews to try
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High Protein Pumpkin Soup With Cottage Cheese
Equipment
- blender I suggest using a high powered blender like a vitamix
Ingredients
- 1 yellow or sweet onion - finely chopped
- 2-4 cloves garlic - minced
- 1 15 oz can pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon dried thyme
- ½ teaspoon rosemary
- ½-1 teaspoon salt adjust to your preference
- ¼-1/2 teaspoon black pepper
- 2-4 cups vegetable broth adjust to your thickness preference
- ¾ cup cottage cheese
Instructions
- Heat a splash of oil in a soup pot over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for another 5 minutes.
- Add all remaining ingredients to the pot except for the cottage cheese. Bring to a simmer and cook for 10-20 minutes. The longer you cook the more flavor there will be.
- Add soup and cottage cheese to a blender and blend until smooth.
Van Hayslip says
Great Post.
Darlene says
I used fresh pumpkin purée and it was not as think as I expected. I would reduce the stock if you want a creamier soup. I added extra pumpkin . I had no issues with the cottage cheese being curdled , mostly like because I am using a Vitamix blender . It was creamy and tasted delicious
Kristi says
Thanks darlene! I am going to notate on the recipe card to adjust the stock per preference.
Ariele says
What is the can size of pumpkin puree? Thanks!
Kristi says
15 oz! Just added that to the recipe card thanks for bringing this up!!
Amber says
I'm pretty new to adding cottage cheese to things for protein, but I feel like I should let other people know what I did wrong. I usually immersion blend my soups when they're still hot. Don't add cottage cheese when the soup is hot. It'll look like you dumped curdled milk in, and no matter how much blending you do, it'll look... disconcerting. It tasted okay. Just looked bad.
It'd be helpful if there was a tip or something like that in the instructions on how to avoid 'melting' the cottage cheese. The instructions don't say anything about waiting till it cools.
Kristi says
Hi Amber, I did not have this problem when I blended everything together in my blender, I will remove the instructions about the immersion blender.
Nicole says
When do you say suggest adding the cottage cheese? Before it warms up or after you've cooked it and it cools down?
Kristi says
Hi nicole, you can blend it when the soup is still warm. I just updated the instructions.
Kayd says
Well, that would explain why my soup looks the way it does right now. Thank you for mentioning this! I thought about that as I poured the cottage cheese into the hot soup.
Deb says
I couldn't wait to try this. I opted to not blend this just to save the extra step since I'm making this on a lunch break. I added the cottage cheese as a dollop for serving. The cinnamon and other spices made for a flavorful soup that I am enjoying right now on a cool fall day. Thanks for the quick, tasty, and easy recipe!
Kristi says
Thanks for trying deb!