HEARTY PUMPKIN-WHITE BEAN SOUP

Hearty Pumpkin-White Bean Soup image

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

Ingredients

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

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