This 5-Minute Cottage Cheese Pumpkin Soup is creamy, flavorful, and perfect for those on a keto or high protein low carb diet. Using simple ingredients, this soup offers a delicious treat with the warm pumpkin spice flavor and creamy texture from cottage cheese. It’s the best low-carb keto pumpkin soup you’ll ever make.
Whether you’re new to making keto recipes or a seasoned pro, this easy recipe is sure to become a favorite. Plus, this quick creamy pumpkin soup recipe is a great way to enjoy the flavors of pumpkin season without the carbs. Let’s get started with this easy pumpkin soup recipe!
Fall is the perfect time for cozy soups. This low-carb pumpkin soup is a great source of protein and perfect for lunch or a snack.
With only a few ingredients and minimal prep time, it’s a guilt-free way to enjoy the flavors of pumpkin season.
This homemade pumpkin soup recipe is inspired by the need for quick, healthy meals that fit into a busy lifestyle.
If you’d like to see how I made this recipe, check out my quick YouTube video for helpful process shots and tips!
Ingredients
- pumpkin puree (Homemade Pumpkin Puree Recipe)
- cottage cheese
- ground cinnamon
- ground nutmeg
- ground ginger
- Salt and black pepper to taste
- Optional: chicken broth or vegetable broth
- Optional toppings: pumpkin seeds, a dollop of sour cream, or a sprinkle of paprika
Instructions
- Blend Ingredients: In a regular blender, combine the pumpkin puree, cottage cheese, and chicken broth (if using any). Blend until smooth.
- Add Spices: Add the ground cinnamon, nutmeg, ginger, salt, and black pepper. Blend again until the spices are well incorporated.
- Heat: Pour the mixture into a microwave-safe bowl and heat in the microwave for 1-3 minutes, or until hot. Alternatively, you can heat it in a large saucepan on the stove over medium-high heat for about 5 minutes.
- Serve: Pour into bowls and add your favorite toppings. Enjoy!
Recipe Tips
- Use an immersion blender for easy blending directly in the pot.
- Adjust the spices to your taste. Add more cinnamon or ginger for a stronger flavor.
- For a richer soup, add a splash of heavy cream or full-fat coconut milk.
- 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
Ingredient Swaps
- 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.
- Use canned pumpkin puree if you don’t have fresh pumpkin.
- Add a hint of curry powder for an extra layer of flavor.
Storage
Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove over low heat or in the microwave. This soup also freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
This 5-Minute Cottage Cheese Pumpkin Soup is a delicious way to enjoy the flavors of fall while sticking to your keto or low-carb diet. The pumpkin purée and warm spices create a creamy soup that’s perfect for soup lovers.
Whether you’re preparing for Thanksgiving dinner or just need a quick meal, this soup is a great way to incorporate healthy fats and pumpkin flavor into your diet.
The best part is that it’s ready in just 5 minutes, making it perfect for busy days. Serve it with a side of keto grilled cheese or enjoy it on its own.
Enjoy the best pumpkin soup recipe and happy cooking!
FAQ
Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Roast it first and then puree it for the best flavor.
Can I make this soup vegan? Yes, swap the cottage cheese with vegan cream cheese and use vegetable broth.
How can I make the soup spicier? Add a pinch of cayenne pepper or more ginger for extra heat.
What toppings go well with this soup? Pumpkin seeds, a drizzle of coconut cream, or a sprinkle of fresh herbs are great options.
Enjoy this easy pumpkin soup recipe and happy cooking!
More Keto Pumpkin Recipes to Check
- Traditional Keto Pumpkin Soup
- Keto Pumpkin Bread
- Keto Pumpkin Cheesecake
- Keto Pumpkin Cheesecake Bites
5-Minute Keto Cottage Cheese Pumpkin Soup
Equipment
- 1 Spatula
Ingredients
- 1 cup pumpkin puree 1/2 can of pumpkin puree
- 1/2 cup cottage cheese full fat
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Optional
- Salt and black pepper to taste
- 1 cup chicken broth or vegetable broth
- 1 tablespoon pumpkin seeds a dollop of sour cream, or a sprinkle of paprika
Instructions
- Blend Ingredients: In a regular blender, combine the pumpkin puree, cottage cheese, and chicken broth (if using any). Blend until smooth.
- Add Spices: Add the ground cinnamon, nutmeg, ginger, salt, and black pepper. Blend again until the spices are well incorporated.
- Heat: Pour the mixture into a microwave-safe bowl and heat in the microwave for 1-3 minutes, or until hot. Alternatively, you can heat it in a large saucepan on the stove over medium-high heat for about 5 minutes.
- Serve: Pour into bowls and add your favorite toppings. Enjoy!
YouTube Video
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.