Hearty Pumpkin-White Bean Soup

1. 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. 2

   Add the vegetable broth, cannellini beans, pumpkin, and salt. Heat through. Remove from heat and puree until smooth with an immersion blender.

3. 3

   Set aside 1/4 cup of VOSKOS(R) Nonfat Honey Greek Yogurt to use as topper. Whisk remaining yogurt into soup.

4. 4

   Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. Sprinkle with some toasted pepitas.

* Per serving · 4 servings · Values may vary.

No additional tips available.