hearty pumpkin-white bean soup

Ingredients

• Servings: 4
• 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)*

Recipe

• 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.