I’ve been making this recipe for years – it is the perfect meal for a cozy winter night! And it also freezes well. Enjoy!
This time I made it, I had an extra pumpkin (from my Thanksgiving decorations), so I roasted it and used it instead of canned pumpkin. But either works great!
Tuscan Pumpkin White Bean Soup
Slightly adapted from WW website
1 Tbsp olive oil
1 medium onion, coarsely chopped
15 oz canned pumpkin (or roast a 3-lb sugar pumpkin – see directions)
3 1/2 cups reduced-sodium vegetable broth
15 1/2 oz canned white beans, rinsed and drained
1/2 tsp ground oregano
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
6 Tbsp freshly grated Parmesan cheese
For roasting pumpkin:
Preheat oven to 450. Starting with a 3-lb sugar (or pie) pumpkin, cut pumpkin in half, and scoop out seeds.
Place on a cookie sheet, spritz with spray olive oil, and roast for about 25-30 min, or until pumpkin flesh is tender. Once cool, scoop out flesh and puree in a food processor.
Place puree over a strainer, and allow to strain for about 30 minutes or so. Set aside puree.
Coat a large soup pot with oil 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.
Using an immersion blender, blend soup carefully in the pot. Season with salt and pepper.
Serve each bowl with 1 Tbsp freshly grated parmesan on top.
Total Fat: 4.1 g
Saturated Fat: 1.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 2.1 g
Cholesterol: 4.0 mg
Sodium: 529.6 mg
Potassium: 194.9 mg
Total Carbohydrate: 20.0 g
Dietary Fiber: 7.4 g
Protein: 7.6 g