Tuscan Pumpkin-White Bean Soup Serving Size - 6 Prepared By - DnD Recipe Rating
			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
			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.