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Photo of Tuscan pumpkin-white bean soup by WW

Tuscan pumpkin-white bean soup

1
Points® value
Total Time
30 min
Prep
12 min
Cook
18 min
Serves
6
Difficulty
Easy
This deliciously creamy bisque is a weeknight wonder: With just a handful of pantry staples, you can pull off a fantastic soup worth savoring. You can make it in half an hour all in one pot, and it makes enough for six servings. This soup features chopped onions, canned pumpkin, chicken broth, white beans, and ground oregano, which are all then topped off with grated Parmesan cheese. If you don't have an immersion blender but love making soups, now is the perfect time to invest in one. It's so much easier than having to blend the soup in batches in a conventional blender.

Ingredients

Olive oil cooking spray

1 spray(s), or enough to coat pot

Onion

1 medium, coarsely chopped

Canned pumpkin puree

15 oz

Fat free chicken broth

3½ cup(s)

Canned white beans

15½ oz, rinsed and drained

Ground oregano

¼ tsp

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp, or to taste

Grated Parmesan cheese

6 Tbsp

Instructions

  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. Puree soup in pot with handheld immersion blender, or process in batches in blender (make sure not to overfill blender, start blending on low speed, and hold the lid down gently with a kitchen towel in order to avoid splattering). Return soup to pot and reheat; season with salt and pepper. To serve, ladle soup into 6 bowls and top each with 1 tablespoon of grated cheese.
  4. Serving size: 1 cup soup and 1 tablespoon cheese

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