Tuscan Pumpkin-Bean Soup

Tuscan Pumpkin-Bean Soup

2½ points per serving (original points)

Serves 6Core plan: count points for the Parmesan

5 spray low-fat cooking spray, or enough to coat pot
1 medium onion, coarsely chopped
375 g pumpkin, cut into chunks
850 ml fresh stock, chicken
400 g cooked cannellini beans, drained and rinsed
1/4 teaspoon oregano, ground
1/8 teaspoon salt, or to taste
1/8 teaspoon pepper, black, or to taste
6 tablespoon parmesan cheese, grated

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, stock, beans and oregano; simmer 15-20 minutes.


In a blender, process soup in batches until smooth. 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.

NB. Vegetarians should use vegetarian parmesan