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

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)*

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.