This soup can be prepared as gluten free- see tips below the recipe.
Yield: 6 servings (1 cup per serving)
Prep Time: 15 min
Cook Time: 15 min
Such a simple soup, but wonderfully satisfying.
1 medium onion, coarsely chopped
1 (15 ounce) can pure pumpkin
3 1/2 cups fat-free chicken (or vegetable) broth
1 (15 1/2 ounce) can of white beans, rinsed and drained
1/4 teaspoon ground oregano
salt & pepper to taste
6 Tablespoons grated Parmesan cheese
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. In a blender, process soup in batches until smooth (make sure not to overfill blender or it will splatter). Return soup to pot and reheat; season with salt and pepper.
4. To serve, ladle soup into bowls and top each with 1 Tablespoon grated Parmesan.
*If preparing this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF.
Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 143
Fat per serving: 2g
Saturated Fat per serving: 1g
Sugar per serving: 3.36g
Fiber per serving: 6g
Protein per serving: 8.5g
Cholesterol per serving: 4.4mg
Carbohydrates per serving: 22.25g
WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 4
Source: RecipeGirl.com (via Weight Watchers)