Servings: 4
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 can pumpkin purée (15 oz)
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup cottage cheese
- Roasted pepitas for garnish
Instructions
- In a small skillet, sauté the onion and garlic in olive oil over medium heat until soft, about 5 minutes.
- Transfer the sautéed onion and garlic to a crockpot. Add the pumpkin purée, vegetable broth, cumin, smoked paprika, cinnamon, salt, and pepper. Mix well.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Reserve about 2 tablespoons of cottage cheese, and add the remaining to the crockpot. Blend again until fully creamy and velvety.
- Optional: Whisk or blend the reserved 2 tablespoons of cottage cheese until smooth for garnish.
- Ladle into bowls and top with a swirl of blended cottage cheese, roasted pepitas, and a sprinkle of red pepper flakes.
Notes
- Blending the cottage cheese into the soup creates a creamy texture without using cream.
- Roasted pepitas and red pepper flakes add great texture and a little heat; adjust to taste.
- This soup stores well in the fridge for up to 4 days or can be frozen in individual portions.
Nutrition
Calories: 137kcal | Carbohydrates: 14g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 643mg | Potassium: 320mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16990IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 2mg
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