Hearty Pumpkin-White Bean Soup Recipe - Allrecipes.com
Hearty Pumpkin-White Bean Soup Recipe

Hearty Pumpkin-White Bean Soup

Recipe by  

"Ground cumin and grated fresh ginger give this pumpkin-bean soup a touch of class. Serve the creamy blended recipe as a main dish or side dish. A swirl of yogurt and a sprinkling of pepitas (pumpkin seeds) finish the bowl."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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® 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.
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Footnotes

  • *Tip: To toast pepitas, preheat oven to 350 degrees F. Spread the pepitas in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.
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Reviews More Reviews

Jul 11, 2014

This did not taste like a pumpkin soup. It was more like a thin bean, broth, and cumin soup. The cumin was completely dominant, as that was all I could taste, with a heavy ginger after taste. I even reduced the ginger. I hate rating recipes low, even oddly despite wasting ever costly food ingredients. The photo looked great too, but unfortunately no one would eat this one and attempts to fix it afterwards just did not amount to changing the odd heavy flavors much.

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 987 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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