Hearty Pumpkin-White Bean Soup recipe
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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)*
Nutrition Info
- 216.2 caloriescarbohydrate: 32.4 gcholesterol: 2.5 mgfat: 5.6 gfiber: 8.2 gprotein: 10.2 gsaturatedFat: 0.9 gservingSize: -sodium: 987.1 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Hearty Pumpkin-White Bean Soup
Directions
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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.