NUTRITION

SERVINGS

INGREDIENTS

400g cubed pumpkin

1 cup cooked cannellini beans

1/2 cup light coconut milk

1/2 tbsp olive oil

1/2 cup nonfat Greek yogurt

1 small chopped yellow onion

2 cloves garlic, minced

1 cup vegetable broth

2 tbsp fresh sage

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Toss the cubed pumpkin with olive oil, salt, and pepper on a baking sheet and roast for about 25-30 minutes until tender and lightly browned.

• 3

  In a large pot, heat a splash of olive oil and sauté the chopped onion until translucent. Add minced garlic and fresh sage, cooking for another minute until fragrant.

• 4

  Add the roasted pumpkin, cooked cannellini beans, and vegetable broth to the pot.

• 5

  Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.

• 6

  Stir in the light coconut milk and use an immersion blender to blend the soup directly until smooth, or transfer in batches to a countertop blender.

• 7

  Adjust seasoning with salt and pepper as needed.

• 8

  Ladle the soup into bowls and top each serving with a dollop of nonfat Greek yogurt before serving.