High Protein Pumpkin Soup With Cottage Cheese
This High Protein Pumpkin Soup With Cottage Cheese is a delicious fall soup recipe.
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.
Notes
This makes 2 servings of soup or 3 small servings. Feel free to double this recipe.
Nutrition
Calories: 119kcalCarbohydrates: 29gProtein: 13gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 2005mgPotassium: 538mgFiber: 8gSugar: 12gVitamin A: 33837IUVitamin C: 14mgCalcium: 85mgIron: 4mg
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