Pumpkin & White Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Instructions
* 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.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MYSHELLE10.
Ingredients * 1 sprays olive oil cooking spray, or enough to coat pot * 1 medium onion(s), coarsely chopped * 15 oz canned pumpkin * 3 1/2 cup fat-free chicken broth * 15 1/2 oz canned white beans, rinsed and drained * 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-- optional-- not included in the calculations.
Instructions
* 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.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MYSHELLE10.
Nutritional Info Amount Per Serving
- Calories: 78.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 470.2 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 5.3 g
- Protein: 4.4 g