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.