Hearty Pumpkin-White Bean Soup - cooking recipe

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(R) Nonfat Honey Greek Yogurt
Toasted pepitas (pumpkin seeds)*

Preparation

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.