Tuscan Pumpkin White Bean Soup (January 7, 2010)

A recipe from Weight Watchers. And it’s actually good!

A splash of olive oil (the recipe calls for spray, but we opted for bit more)
1 medium onion
15 oz. canned pumpkin
3 1/2 cups chicken broth
15 1/2 oz. canned white beans, rinsed and drained (we used northern beans)
A few dashes of ground oregano
salt and pepper, to taste
6 tbs. 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.

David: I would give it an A. It was very flavorful. It was very pumpkin-y. I was close to being too sweet, but I don’t think it was. Maybe a little more salt and pepper would help that. I would make it again, because it was easy.

Carla: I like it. I think it was very filling and flavorful. We served it with some rye bread (with rye flour from Canada) and couscous. I really liked it and I would make it again. A.

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