This Tuscan Pumpkin White Bean Soup is a nice, light meal. It’s a blended pumpkin and white bean soup, and it’s served with grated Parmesan cheese.
Tuscan Pumpkin White Bean Soup
Let me begin by telling you that this is a very simple soup recipe. There are only 5 main ingredients- onion, pumpkin puree, broth, white beans and oregano. That’s all simmered together for a few minutes. Then you’ll put the simmered soup into a blender or food processor and blend until velvety smooth.
Blending the soup is a great tactic for creating a thick texture to the soup. If you’re in the mood for a perfectly blended soup without any chunks in it, then this is the soup for you.
The flavors in this soup are pretty pure and simple. There isn’t a great bang of flavor or anything like that. Onion, pumpkin and white beans make up the base. None of those is a flavor powerhouse.
You can certainly eat this soup dairy free without any cheese sprinkled on top. Just know that it will have very simple flavors. And it will be very healthy eaten this way too- very few calories!
I personally feel like the grated cheese makes this soup complete. I love the tang of the Parmesan with the the smooth, velvety texture of the soup. It’s my new favorite to eat for lunch since the calorie count is so low.
If you are following the WW Weight Watchers diet plan, this soup should fit into your plan for low points.
Tuscan Pumpkin White Bean Soup served with grated Parmesan cheese
You might consider making these recipes to make this a full meal: Cider Roasted Chicken and Pumpkin Biscuits. Garlic Bread, Kale Salad with Butternut Squash, and Fall Harvest Salad would also be great accompaniments to this Tuscan Pumpkin White Bean Soup.
Tuscan Pumpkin White Bean Soup
Recipe Details
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 & rinsed
- ¼ teaspoon ground oregano
- salt and pepper, to taste
- 6 tablespoons grated Parmesan cheese
Instructions
- 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.
Notes
- *If preparing this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF.
