The food was good and the company was even better (Paige, I know you're reading and rolling your eyes at my cheesiness). I'm so glad I finally made this soup, as we all loved it. It was very "fall-tasting" without being overpowered by the pumpkin. I loved how easy it was to make and I know I'll be making this again soon for Ryan, who was disappointed that he was missing out on a new pumpkin recipe (although he left me a message and said he's eating tonight at one of the best seafood places in Newport Beach, so I don't feel too bad).
(I just realized that I used parentheses a lot in those above two paragraphs. Yikes.)
Anyways, the point is, this soup was delicious and you should make it soon! The recipe says it makes 6 one-cup servings, which I'd say is pretty accurate. It would be easy to double if you were making for a larger group though.
Tuscan Pumpkin White Bean Soup
from weight watchers
-1 spray olive oil cooking spray (I only had canola oil cooking spray)
-1 medium onion, coarsely chopped
-15 oz canned pumpkin
-15.5 oz can white beans, rinsed and drained
-3 1/2 cups fat-free chicken broth
-1/4 tsp ground oregano
-1/8 tsp table salt, or to taste
-1/8 tsp black pepper, or to taste
-6 Tbsp 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 (Note: Make sure not to overfill blender in order to avoid splattering.) (Natalie's note: I definitely "overfilled" the blender my first try and it made a giant mess in the kitchen. One to two ladle-fuls of soup each time is plenty! Also, if you have an immersion blender, use this instead!)
4. Return soup to pot and reheat; season with salt and pepper.
5. Ladle soup into bowls and top with grated parmesan.