Tuscan Pumpkin White Bean Soup

Name: Tuscan Pumpkin White Bean Soup
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 medium onion, (coarsely chopped); One 15-ounce can unsweetened pumpkin puree; 3½ cups fat free chicken or vegetable broth; One 15.25-ounce can white beans, (drained and rinsed); ¼ teaspoon ground oregano; salt and freshly ground black pepper, (to taste); 6 tablespoons grated Parmesan cheese

A nice, light soup recipe- perfect topped with grated Parmesan cheese.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1 medium onion, (coarsely chopped)
One 15-ounce can unsweetened pumpkin puree
3½ cups fat free chicken or vegetable broth
One 15.25-ounce can white beans, (drained and rinsed)
¼ teaspoon ground oregano
salt and freshly ground black pepper, (to taste)
6 tablespoons grated Parmesan cheese

Steps

Coat a large soup pot with cooking spray and set over medium- low heat. Add the onion and cook until tender, stirring occasionally, about 6 minutes.
Stir in the pumpkin, broth, beans and oregano; simmer 8 minutes.
In a blender or food processor, process the soup in batches until smooth (make sure not to overfill blender or it will splatter). Return the soup to the pot and reheat; season with salt and pepper.
To serve, ladle the soup into bowls and top each with 1 tablespoon grated Parmesan.