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| 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."
Ingredients :
- 1 tablespoon grated fresh ginger
- 1/2 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
- 1/4 teaspoon salt
- 1 (5.3 ounce) container VOSKOS® Nonfat Honey Greek Yogurt
- Toasted pepitas (pumpkin seeds)*
Instructions :
| Prep : | Cook : 4M | Ready in : |
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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(R) 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.
Notes :
- *Tip: To toast pepitas, preheat oven to 350 degrees F. Spread the pepitas in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.
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