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Ingredients
Directions
- 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(R) 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.
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