This Tuscan Pumpkin White Bean Soup is a nice, light meal. It’s a blended pumpkin and white bean soup, and it’s served with grated Parmesan cheese.
Tuscan Pumpkin White Bean Soup
Let me begin by telling you that this is a very simple soup recipe. There are only 5 main ingredients that are all simmered together for a few minutes. Then you’ll put the simmered soup into a blender or food processor and blend until velvety smooth. Blending is a great tactic for creating a thick texture to the soup. I personally feel like the grated cheese makes this soup complete. I love the tang of the Parmesan with the the smooth, velvety texture of the soup.
🛒Ingredients needed:
- onion
- canned pumpkin puree
- vegetable or chicken broth
- canned white beans
- oregano
- salt and pepper
- grated Parmesan
✏️How to make Tuscan Pumpkin White Bean Soup:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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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.
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Stir in the pumpkin, broth, beans and oregano; simmer 8 minutes.
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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.
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To serve, ladle the soup into bowls and top each with 1 tablespoon grated Parmesan.
➡️Recipe Tips:
- You can certainly eat this soup dairy free without any cheese sprinkled on top. Just know that it will have very simple flavors.
- If preparing this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF.
- If you have a hand held immersion blender that will work well for the blending. It just might take a bit longer!
✔️What to serve with Tuscan Pumpkin White Bean Soup:
- If you want this soup to be the star of your meal, serve it with a hearty fall salad like Kale Salad with Butternut Squash, or Fall Harvest Salad.
- If you want it to be more of a side to your full meal, consider making Cider Roasted Chicken and Pumpkin Biscuits.
- Garlic Bread, would also be a great accompaniment to this soup.
★How to Store:
You’re not likely to have much of this soup leftover, but if you do, store in the refrigerator for a few days or in the freezer for up to three months.
❤️Why I love this recipe:
- I think my favorite fall flavor is pumpkin, making this a perfect fall soup.
- The calorie count is so low, you can have seconds!
- The whole delicious soup only takes 30 minutes to make.
Pumpkin Recipes (the taste of fall!):
- Pumpkin Shortbread Cookies
- Pasta with Pumpkin and Sausage
- Homemade Pumpkin Spice Latte
- Maple Roasted Pumpkin Salad
- Pumpkin Biscuits
If you are following the Weight Watchers WW diet plan, you’ll find a link to the WW Points on the recipe card below.
Tuscan Pumpkin White Bean Soup
Ingredients
- 1 medium onion, coarsely chopped
- One 15-ounce can unsweetened pumpkin puree
- 3½ cups fat free chicken or vegetable broth
- One 15.25-ounce can white beans, drained & rinsed
- ¼ teaspoon ground oregano
- salt and pepper, to taste
- 6 tablespoons grated Parmesan cheese
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
