Creamy Pumpkin and Spinach Beetroot Soup with Cottage Cheese

There's something deeply satisfying about a bowl of soup that's both nourishing and beautiful. This creamy pumpkin and spinach beetroot soup is exactly that — a rich, velvety blend of roasted vegetables that comes together in under an hour and tastes like it took all day.

We love making this on cooler evenings when you want something warm and filling without feeling heavy. The natural sweetness of pumpkin balances the earthiness of beetroot, while fresh spinach adds a pop of colour and a gentle iron boost. A dollop of cottage cheese on top makes it feel indulgent without the guilt.

Why This Soup Works

Each ingredient in this recipe pulls its weight. Pumpkin brings a creamy base without needing heavy cream. Beetroot adds depth, colour, and a subtle sweetness. Spinach wilts beautifully into the broth and keeps things light. And cottage cheese? It melts slightly into the hot soup, adding a mild tang and a good hit of protein — making this a genuinely satisfying meal, not just a starter.

Ingredients

• 2 cups pumpkin, peeled and cubed
• 1 medium beetroot, peeled and diced
• 2 cups fresh spinach leaves
• 1 medium onion, roughly chopped
• 4 garlic cloves, minced
• 3 cups vegetable broth
• 1 tbsp olive oil
• Salt and black pepper to taste
• ½ tsp cumin (optional, but recommended)
• ½ cup cottage cheese, to serve
• Fresh herbs or a drizzle of olive oil, to garnish

How to Make It

Step 1: Roast the Vegetables

Preheat your oven to 200°C (390°F). Toss the pumpkin and beetroot cubes with olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until tender and slightly caramelised at the edges. This step is worth it — roasting concentrates the flavours and gives the soup a deeper, richer taste than boiling alone.

Step 2: Sauté the Aromatics

While the vegetables roast, heat a little olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until soft and translucent. Add the garlic and cumin, and stir for another minute until fragrant.

Step 3: Build the Soup

Add the roasted pumpkin and beetroot to the pot along with the vegetable broth. Bring to a gentle simmer and cook for 10 minutes to let everything come together. Add the spinach and stir until wilted — this takes about 2 minutes.

Step 4: Blend

Use a hand blender to blitz the soup until smooth and creamy. If you prefer a chunkier texture, blend only half and stir it back in. Taste and adjust seasoning as needed.

Step 5: Serve

Ladle into bowls and top with a generous spoonful of cottage cheese. Finish with a crack of black pepper, a drizzle of olive oil, or a few fresh herbs. Serve immediately with crusty bread or a warm roti on the side.

Tips and Variations

• Make it vegan: Swap cottage cheese for coconut yogurt or a swirl of coconut cream.
• Add spice: A pinch of red chilli flakes or a small piece of ginger blended in works really well with the beetroot.
• Meal prep friendly: The soup keeps well in the fridge for up to 3 days. Store the cottage cheese separately and add fresh when serving.
• Boost the protein: Stir in a handful of cooked lentils before blending for extra staying power.

A Note on Nutrition

This soup is naturally low in calories but high in fibre, vitamins A and C, folate, and antioxidants — particularly from the beetroot and spinach. Cottage cheese adds a good dose of protein and calcium, making this a well-rounded meal rather than just a side dish. It's a great option if you're eating light but don't want to feel hungry an hour later.

The Bottom Line

This creamy pumpkin and spinach beetroot soup is the kind of recipe you'll come back to again and again. It's simple, wholesome, and genuinely delicious. Whether you're cooking for yourself after a long day or serving guests something a little different, this soup delivers every time.

Give it a try and let us know how it turns out in the comments below.