High Protein Pumpkin Soup with Cottage Cheese (Edit recipe)

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Creamy, cozy, and packed with protein, this high protein pumpkin soup with cottage cheese is the easiest low carb soup you’ll make this fall. You get big flavor, smooth texture, and a boost of protein from blended cottage cheese. No simmering, no hassle, just real food, real fast. This creamy cottage cheese pumpkin soup recipe is perfect for busy days, post-workout meals for a protein boost, or a quick microwave lunch.

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Original Recipe

PREP TIME

3 minutes

COOK TIME

2 minutes

INGREDIENTS

8

Serves: 2

Ingredients

1 cup Easy Roasted Pumpkin Puree (click for recipe)
.5 cup Cottage Cheese, full-fat
.5 tsp Cinnamon, Ground
.25 tsp Nutmeg
.25 tsp Organic Ground Ginger - The Spice Lab
.125 tsp Black Pepper
1 cup Chicken Broth
1 Tbsp Pumpkin Seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toss the pumpkin puree, cottage cheese, broth (if using), and spices in a blender
Blend until smooth and creamy
Pour into a bowl and microwave until hot, about 1u20133 minutes
Or heat it in a pot over medium-low heat for 5 minutes
Pour into bowls, top with your favorite garnish, and dig in

Notes

Make yourself a keto mug bread to go with this soup: Mug Bread with almond flour, keto mug bread with coconut flour or vegan keto mug bread If you don’t like cottage cheese, try this Traditional Keto Pumpkin Soup for a different take on a creamy pumpkin soup. Swap cottage cheese with vegan cream cheese for a dairy-free version. Great for post-workout meals, quick lunches, or lazy weeknights.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	322
Fat:	6 g
Carbohydrates:	3 g
Protein:	16 g
Cholesterol:	10 g
Sodium:	324 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.