soups

Ingredients

	1 spray(s) olive oil cooking spray, or enough to coat pot
	1 medium onion(s), coarsely chopped
	15 oz canned pumpkin
	3 1/2 cup(s) fat-free chicken broth
	15 1/2 oz canned white beans, rinsed and drained
	1/4 tsp ground oregano
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste
	6 Tbsp grated Parmesan cheese

Instructions

• 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. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.
  
  
• To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.