Pumpkin Soup

As we all know - because we can see those leaves starting to drop - fall is approaching and with fall and apples, also comes colder weather and pumpkins!! Many people carve them and forget that you can eat them all together (except in the form of pie) but today we are going to share a recipe for pumpkin soup!

1 15 oz can cannelini or great northern beans, strained and rinsed
1 vidalia onion, chopped
olive oil
salt and pepper
1 cup skim milk
1 15oz can pumpkin puree (plain)
14-16 oz of low sodium chicken broth or mushroom stock
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 tablespoon (per person) part-skim ricotta cheese
optional: sauteed mushrooms

1. Heat about 1 tablespoon of olive oil over low-medium heat in a saute pan. Add onions and sprinkle with salt and pepper. Saute until soft, making sure to stir them frequently so that they don't burn.
2. Add cooked onion and beans to food processor and blend with milk until smooth. Add the pumpkin puree and stock and blend until combined.
3. Pour soup into a sauce pot over low-medium heat and warm to desired temperature. Be sure to stir often so that soup doesn't break or burn to the bottom of the pan. Season with more salt and pepper to taste.
4. Serve topped with ricotta, a sprinkle of thyme and rosemary and sauteed mushrooms if desired

ENJOY!!