Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1½ cups pumpkin purée canned or homemade
- 1½ teaspoons smoked paprika
- ½ teaspoon ground cumin
- Pinch of nutmeg
- 1½ cups low-sodium vegetable broth or chicken broth
- ¾ cup cottage cheese full-fat or low-fat
- 1 tablespoon maple syrup or honey optional
- Salt and pepper to taste
For garnish (optional):
- Pumpkin seeds pepitas
- Swirl of chili oil or maple yogurt
- Fresh thyme or sage
- Sprinkle of paprika or chili flakes
Instructions
- Heat olive oil in a medium pot over medium heat. Add chopped onion and sauté for 4–5 minutes, until softened. Stir in garlic and cook for 30 seconds.
- Add pumpkin purée, smoked paprika, cumin, nutmeg, salt, and pepper. Stir and cook for 1–2 minutes.
- Pour in the broth and bring to a gentle simmer. Cook for 5–7 minutes to allow the flavors to blend.
- Turn off heat and stir in cottage cheese and maple syrup (if using). Blend with an immersion blender until smooth, or carefully transfer to a blender in batches.
- Taste and adjust seasoning. Add more broth if the soup is too thick.
- Ladle into bowls and garnish with chili oil, pumpkin seeds, herbs, or maple yogurt.
Notes
- Use full-fat cottage cheese for a creamier result.
- To make it dairy-free, swap cottage cheese for blended silken tofu or cashew cream.
- For a spicier version, add cayenne or serve with chili oil.
- This soup can be stored in the fridge for up to 4 days, or frozen for up to 2 months (add cottage cheese after reheating for best texture).