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.
Provided by Voskos
Categories Trusted Brands: Recipes and Tips VOSKOS®
Yield 4
Number Of Ingredients 9
Steps:
- Cook ginger and cumin in hot vegetable oil in a medium saucepan over medium heat for 1 to 2 minutes or until fragrant.
- Add the vegetable broth, cannellini beans, pumpkin, and salt. Heat through. Remove from heat and puree until smooth with an immersion blender.
- Set aside 1/4 cup of VOSKOS® Nonfat Honey Greek Yogurt to use as topper. Whisk remaining yogurt into soup.
- Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. Sprinkle with some toasted pepitas.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 32.4 g, Cholesterol 2.5 mg, Fat 5.6 g, Fiber 8.2 g, Protein 10.2 g, SaturatedFat 0.9 g, Sodium 987.1 mg, Sugar 5.8 g
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