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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."
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servings 216 cals
Original recipe yields 4 servings

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  1. Cook ginger and cumin in hot vegetable oil in a medium saucepan over medium heat for 1 to 2 minutes or until fragrant.
  2. Add the vegetable broth, cannellini beans, pumpkin, and salt. Heat through. Remove from heat and puree until smooth with an immersion blender.
  3. Set aside 1/4 cup of VOSKOS(R) Nonfat Honey Greek Yogurt to use as topper. Whisk remaining yogurt into soup.
  4. Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. Sprinkle with some toasted pepitas.


  • *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.

Nutrition Facts

Per Serving: 216 calories; 5.6 g fat; 32.4 g carbohydrates; 10.2 g protein; 2 mg cholesterol; 987 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This did not taste like a pumpkin soup. It was more like a thin bean, broth, and cumin soup. The cumin was completely dominant, as that was all I could taste, with a heavy ginger after taste. I ...

I added shredded chicken to make it an all around hearty meal.