Ingredients

• 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)*

Instructions

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.