Tuscan Pumpkin White Bean Soup
"ww recipe"
photo by Marg (CaymanDesigns)
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- olive oil flavored cooking spray
- 1 medium onion, coarsely chopped
- 15 ounces canned pumpkin
- 3 1⁄2 cups fat-free chicken broth
- 15 1⁄2 ounces canned white beans, rinsed and drained
- 1⁄4 teaspoon ground oregano
- 1⁄8 teaspoon table salt
- 1⁄8 teaspoon black pepper
- 6 tablespoons grated parmesan cheese
directions
- Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
- Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
- In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.
- Ladle soup into bowls and top each with 1 tablespoon of grated cheese.
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Reviews
-
Very easy to make and the whole family loved it. Definitely going to be something i make again and again. Thanks for sharing! -
Didn't really enjoy it. It was bland and more like a bean soup. Also added some bacon to try to give more flavor but just wasn't too much of a fan. -
Yum, I absolutely loved this recipe. The little sprinkle of cheese makes it perfect and guiltfree! -
What an interesting soup! The flavor is definitely more of a butternut squash than pumpkin, but it is still very good. I used my hand blender right in the pot to mix it up. It went very well with the chicken I served it with. -
This soup was like a squash soup. Overall it was simple, easy and pretty good. Even with a food processor, though, I couldn't get it very smooth.
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