Ingredients from Weight Watchers
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
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.
Sorry that this picture is so dark. It’s getting dark faster at nights here in Fargo, ND, and it’s hard to take pictures when there isn’t much natural light around. Ben and I both loved this soup. I highly recommend it on a Fall day. I did try making some beer bread to go a long with it, but was disappointed because it didn’t turn out. Oh well. It is very good with some parmesan cheese sprinkled on top of it.
Last Fall, we tried this other pumpkin soup and it did not taste good at all. Maybe it was the curry powder that was in it?? Who knows? If you’re doing Weight Watchers this soup is only 1 point for a cup. The recipe doesn’t call for any olive oil, but I think that cooking spray has no taste so, I added in about a tablespoon of olive oil instead. Which would bring it to 2 points per cup.
My blender kind of exploded on me and some of the soup ended up on the floor. One of those emersion hand blenders would be nice for making soups like this. It’s kind of a pain in the butt to have to transfer the soup over to the blender, especially when it can end up splattering all over your face. Thankfully, this guy ended up cleaning up my mess for me. 🙂