Hearty Pumpkin-White Bean Soup

Hearty Pumpkin-White Bean Soup
  • 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)*


  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.

05/25/2018
Hearty Pumpkin-White Bean Soup, recipe PT15M PT1H 5 455 calories

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