Tuscan pumpkin-white bean soup
- Total Time
This deliciously creamy bisque is a weeknight wonder: With just a handful of pantry staples, you can pull off a fantastic soup worth savoring.
olive oil cooking spray1 spray(s), or enough to coat pot
uncooked onion(s)1 medium, coarsely chopped
canned pumpkin15 oz
fat free chicken broth3 ½ cup(s)
canned white beans15 ½ oz, rinsed and drained
ground oregano¼ tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
grated Parmesan cheese6 Tbsp
- 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.
- Puree soup in pot with handheld immersion blender, or process in batches in blender (make sure not to overfill blender, start blending on low speed, and hold the lid down gently with a kitchen towel in order to avoid splattering). Return soup to pot and reheat; season with salt and pepper. To serve, ladle soup into 6 bowls and top each with 1 tablespoon of grated cheese.
- Serving size: 1 cup soup and 1 tablespoon cheese