This is a favorite soup in our house. It is hearty and rich and full of fiber. It is enough for a meal in itself. It is also a great soup if you are watching your weight. The fiber will help big time. Pumpkin is so versatile and most people just think of pumpkin pie when cooking with it. I use garbanzo beans in my recipe but you can also use white cannellini beans or any other white bean. I also use one of those hand-held immersers (or boat motors as we call them) to mix/blend the ingredients rather than a blender. It’s easier for me. But feel free to use a blender. The richness and creaminess of this soup comes from the beans. There is no milk or cream added which makes it so much healthier for you! So make a pot and enjoy!

INGREDIENTS:

olive oil cooking spray or just enough olive oil to coat bottom of large pot

1 medium onion, coarsely chopped

15 oz. canned pumpkin

3 ½ cups fat-free chicken broth

15½ oz. can garbanzo beans (or whatever size can is closest), rinsed and drained

¼ teaspoon ground oregano

1/8 teaspoon salt, or to taste

1/8 teaspoon black pepper, or to taste

6 tablespoons grated Parmesan cheese

DIRECTIONS:

1. 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.

2. Stir in pumpkin, broth, beans and oregano; simmer for 8 minutes.

3. With an immerser* blend soup until smooth.  Be careful as it may splatter. You can leave a few of the beans whole if you like also. Season with salt and pepper.

4. Serve with ladle and top with 1 tablespoon parmesan cheese.

Serves 6 (1 cup servings)

*If you wish to use a blender transfer soup in batches being careful not to overfill the blender. Return to pot and reheat.

**Coming next Monday: Layered Salad!