Tuscan pumpkin-white bean soup

Total Time
30 min
12 min
18 min
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 spray

1 spray(s), or enough to coat pot

uncooked onion(s)

1 medium, coarsely chopped

canned pumpkin

15 oz

fat free chicken broth

3½ cup(s)

canned white beans

15½ oz, rinsed and drained

ground oregano

¼ tsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

grated Parmesan cheese

6 Tbsp


  1. 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.
  2. Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
  3. 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.
  4. Serving size: 1 cup soup and 1 tablespoon cheese

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