Rating: 4 stars 3.8
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook ginger and cumin in hot vegetable oil in a medium saucepan over medium heat for 1 to 2 minutes or until fragrant.

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  • 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.

Tips

*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

216 calories; protein 10.2g; carbohydrates 32.4g; fat 5.6g; cholesterol 2.5mg; sodium 987.1mg. Full Nutrition
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