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Roast Pumpkin & Cottage Cheese Soup

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Roast Pumpkin & Cottage Cheese Soup

A creamy, nourishing soup packed with roasted veggies, cottage cheese, and a hint of spice. Perfect for cozy nights!

Ingredients (Serves 4)

  • 1 butternut pumpkin, halved lengthways
  • 2 brown onions, halved
  • 4 tbsp olive oil
  • 1 head garlic
  • 300g Brussels sprouts, halved
  • 1L vegetable stock
  • 250g cottage cheese
  • 1/2 cup toasted pepita seeds
  • 2-3 tbsp Calabrian chili in oil or good chili oil
  • Handful of dill and mint leaves
  • Salt and pepper, to taste

Instructions

  1. Preheat the Oven
  • Heat oven to 220°C (430°F).
  1. Roast Pumpkin & Onions
  • Place pumpkin and onions, cut side up, on a baking tray. Drizzle with 2 tbsp olive oil, season with salt and pepper, then flip over (cut side down).
  1. Roast Garlic
  • Trim 1 cm off the garlic head’s top, wrap in foil, and add to the tray.
  • Roast everything for 35-40 minutes, removing the garlic after 25-30 minutes when softened.
  1. Cook Brussels Sprouts
  • Heat the remaining olive oil in a large frying pan over high heat. Add Brussels sprouts and a pinch of salt. Cook for 5 minutes, stirring often, until caramelized.
  • Transfer to the oven (pan or tray) and roast for 10 minutes until golden and tender.
  1. Blend the Soup
  • Scoop roasted pumpkin and onions (discarding skin and seeds) into a blender.
  • Squeeze in the roasted garlic, add vegetable stock, and half the cottage cheese. Blend until smooth and thick. Adjust seasoning as needed.
  1. Serve
  • Divide soup into bowls. Top with roasted Brussels sprouts, remaining cottage cheese, pepita seeds, a drizzle of chili oil, and fresh herbs.

Tips

  • 🥣 Adjust soup thickness by adding more vegetable stock if needed.
  • 🌶️ Skip chili oil for a milder version.
  • 🥄 Leftovers can be stored in the fridge for up to 3 days.
See also  Carrot Walnut Cake

FAQs for Roast Pumpkin & Cottage Cheese Soup

1. Can I use a different type of pumpkin?
Yes, you can substitute butternut pumpkin with other varieties like kabocha or sugar pumpkin. Just ensure they are sweet and creamy when roasted.

2. What can I use instead of cottage cheese?
You can substitute cottage cheese with Greek yogurt, sour cream, or ricotta for a similar creamy texture.

3. Can I make this soup vegan?
Absolutely! Replace cottage cheese with a plant-based alternative like coconut cream or a vegan yogurt.

4. Can I freeze the soup?
Yes, the blended soup (without toppings) can be frozen for up to 3 months. Reheat and add toppings before serving.

5. What can I use instead of Brussels sprouts?
You can swap Brussels sprouts with roasted broccoli, cauliflower, or even crispy kale chips for a different texture.

6. Is this soup spicy?
The Calabrian chili adds a mild kick. For less heat, reduce or omit the chili oil.

7. How do I toast pepita seeds?
Toast pepita seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

8. Can I make this soup in advance?
Yes! Prepare the soup ahead of time, refrigerate it, and reheat when ready to serve. Add toppings just before serving for freshness.

9. What herbs can I use if I don’t have dill and mint?
Parsley, chives, or cilantro work well as substitutes for dill and mint.

10. Can I use store-bought vegetable stock?
Yes, store-bought vegetable stock works great. Use low-sodium stock to control the salt level.

Enjoy this warm, wholesome soup that will leave you craving more!

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