Tuscan pumpkin soup is a smooth soup that combines the flavors of roasted pumpkin with sautéed onion, olive oil and white beans. Topped with parmesan cheese and served piping hot, this soup is a must for any autumn dinner party. For an added twist, consider adding fresh tomatoes to the broth.
Cut the pumpkin in half, remove the seeds and string and set the halves upside down on a cookie sheet filled with water. Bake the pumpkin at 400 degrees Fahrenheit for one hour or until the skin becomes lightly browned and blistered. Scoop out the inside of the pumpkin after roasting and set aside.
Warm the olive oil in a soup pot and add the onion. Sauté until the onion is transparent and slightly brown on the edges.
Add the pumpkin, chicken broth, white beans, oregano, salt and pepper to the soup pot and stir. Bring the soup to a boil, reduce the heat and simmer for 30 minutes.
Liquefy the soup in the blender and pour into serving bowls. Garnish with Parmesan cheese.