Here is a hearty one that I have from one of my WW cookbooks, it is free on EE or Green (1T of parmesan per bowl can be omitted or taken as part of an HE A)
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Tuscan Pumpkin-White Bean Soup
Ingredients
1 spray(s) cooking spray, or enough to coat pot
1 medium onion(s), coarsely chopped
425g roasted and pureed fresh pumpkin
3.5 cup(s) chicken broth
400g 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
Instructions
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, broth, beans and oregano; simmer 8 minutes.
In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) I use my handblender, much easier! 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. Yields about 1 cup per serving.