Last night I wanted something fast, easy, warm and delicious. This recipe sure fit the criteria. I was looking for something with squash or pumpkin (I had roasted and pureed a squash at Halloween that I knew I wanted to use). I also wanted it to be kind on the waist line. I went with a modified version of a Weight Watcers recipe and was very pleased! I will be making this again and again!!!
Tuscan Pumpkin and White Bean Soup (adapted from Weight Watchers)
1 tsp olive oil
1 medium onion, chopped
3 cloves of garlic, minced
15 ounces of pumpkin puree (I used roasted and pureed pumpkin)
1-15.5 ounce can of white beans, drained and rinsed
3-1/2 cups of organic chicken broth
1/4 tsp oregano
1/8 tsp sea salt
1/8 tsp black pepper
- Heat oil in a large soup pot set over medium-low heat. Add onion and garlic, cover and cook until tender, stirring occasionally, about 6 minutes.
- Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
- In a blender (or using an immersion 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.