Creamy Pumpkin Soup
1. Heat olive oil in a large saucepan over medium heat. Add onion; cook 3-4, stirring frequently. Stir in garlic; cook for 30 seconds. Stir in pumpkin, broth, pumpkin pie spice, salt and pepper.
2. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes. Remove from heat.
3. Stir in cottage cheese, 1/4 cup sour cream, and the heavy cream. Carefully puree in a blender, food processor, or immersion blender until smooth.
4. Serve warm with a dollop of remaining sour cream.
- 44 mg Cholesterol
- 5 g Dietary Fiber
- 8 g Protein
- 657 mg Sodium
- 15 g Total Carbohydrate
- 16 g Total Fat
Directions
1. Heat olive oil in a large saucepan over medium heat. Add onion; cook 3-4, stirring frequently. Stir in garlic; cook for 30 seconds. Stir in pumpkin, broth, pumpkin pie spice, salt and pepper.
2. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes. Remove from heat.
3. Stir in cottage cheese, 1/4 cup sour cream, and the heavy cream. Carefully puree in a blender, food processor, or immersion blender until smooth.
4. Serve warm with a dollop of remaining sour cream.
