tuscan pumpkin-white bean soup (ww 2 pts) *****

1 serving olive oil cooking spray (5 one-second sprays per serving), 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

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 8 minutes.
   
3. 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.
   
4. To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.