Hearty Pumpkin-White Bean Soup

Hearty Pumpkin-White Bean Soup

Ground cumin and grated fresh ginger give this pumpkin-bean soup a touch of class. Serve the creamy blended recipe as a main dish or side dish. A swirl of yogurt and a sprinkling of pepitas (pumpkin seeds) finish the bowl.

Calories
216 Calories

Recipe Instructions

Step 1
Cook ginger and cumin in hot vegetable oil in a medium saucepan over medium heat for 1 to 2 minutes or until fragrant.
Step 2
Add the vegetable broth, cannellini beans, pumpkin, and salt. Heat through. Remove from heat and puree until smooth with an immersion blender.
Step 3
Set aside 1/4 cup of VOSKOS® Nonfat Honey Greek Yogurt to use as topper. Whisk remaining yogurt into soup.
Step 4
Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. Sprinkle with some toasted pepitas.
Hearty Pumpkin-White Bean Soup
Hearty Pumpkin-White Bean Soup

Ingredients

  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil
  • ½ teaspoon ground cumin
  • 1 tablespoon grated fresh ginger
  • 1 (15 ounce) can pumpkin
  • 1 (5.3 ounce) container VOSKOS® Nonfat Honey Greek Yogurt
  • 3 cups vegetable or chicken broth or stock
  • 1 (15.5 ounce) can cannellini (white kidney) beans, rinsed and drained
  • Toasted pepitas (pumpkin seeds)*

Categories

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