Tuscan Pumpkin White Bean Soup - cooking recipe

Ingredients

olive oil flavored cooking spray
1 medium onion, coarsely chopped
15 ounces canned pumpkin
3 1/2 cups fat-free chicken broth
15 1/2 ounces canned white beans, rinsed and drained
1/4 teaspoon ground oregano
1/8 teaspoon table salt
1/8 teaspoon black pepper
6 tablespoons grated parmesan cheese

Preparation

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. Return soup to pot and reheat; season with salt and pepper.
Ladle soup into bowls and top each with 1 tablespoon of grated cheese.