Creamy High-Protein Pumpkin Cottage Cheese Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy High-Protein Pumpkin Cottage Cheese Soup

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Pumpkin Cottage Cheese Soup

A velvety, savory soup that marries the warm, comforting flavors of pumpkin with the high-protein punch of cottage cheese and Greek yogurt. Enhanced with aromatic garlic and a hint of olive oil, this dish offers a creamy texture and subtle spice, making it perfect for breakfast, lunch or dinner when you need a balanced, nutritious meal.

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NUTRITION

362kcal
Protein
35.5g
Fat
7.4g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Pumpkin Puree (245g)

1 cup Low-Fat Cottage Cheese (210g)

1/4 cup Plain Nonfat Greek Yogurt (61g)

1 cup Vegetable Broth (240g)

1/4 cup Diced Onion (40g)

2 cloves Garlic, minced

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

  • 3

    Stir in the pumpkin puree and vegetable broth. Bring the mixture to a simmer.

  • 4

    Reduce the heat to low and stir in the low-fat cottage cheese. Allow the soup to warm gently, stirring occasionally to combine the flavors.

  • 5

    Remove the soup from heat and blend with an immersion blender for a smoother consistency, or leave it chunky if preferred.

  • 6

    Mix in the plain nonfat Greek yogurt until fully incorporated for an extra creamy texture.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy your high-protein, creamy pumpkin soup.

Creamy High-Protein Pumpkin Cottage Cheese Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy High-Protein Pumpkin Cottage Cheese Soup

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Pumpkin Cottage Cheese Soup

A velvety, savory soup that marries the warm, comforting flavors of pumpkin with the high-protein punch of cottage cheese and Greek yogurt. Enhanced with aromatic garlic and a hint of olive oil, this dish offers a creamy texture and subtle spice, making it perfect for breakfast, lunch or dinner when you need a balanced, nutritious meal.

NUTRITION

362kcal
Protein
35.5g
Fat
7.4g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Pumpkin Puree (245g)

1 cup Low-Fat Cottage Cheese (210g)

1/4 cup Plain Nonfat Greek Yogurt (61g)

1 cup Vegetable Broth (240g)

1/4 cup Diced Onion (40g)

2 cloves Garlic, minced

1 teaspoon Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

  • 3

    Stir in the pumpkin puree and vegetable broth. Bring the mixture to a simmer.

  • 4

    Reduce the heat to low and stir in the low-fat cottage cheese. Allow the soup to warm gently, stirring occasionally to combine the flavors.

  • 5

    Remove the soup from heat and blend with an immersion blender for a smoother consistency, or leave it chunky if preferred.

  • 6

    Mix in the plain nonfat Greek yogurt until fully incorporated for an extra creamy texture.

  • 7

    Season with salt and pepper to taste. Serve warm and enjoy your high-protein, creamy pumpkin soup.