Chunky Pumpkin Soup
Ingredients
- 2 tbsp olive oil
- 4 cups diced pumpkin or butternut squash (1/2-inch thick)
- 1 cup finely chopped sweet onion
- 1 cup sliced celery
- 5 fresh sage leaves, finely chopped
- 1 bay leaf
- 2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tsp minced garlic
- 2 cups low-sodium chicken stock
- 4 cups water
- 1 can (19 fl oz) chickpeas, rinsed and drained
- 1 can (19 fl oz) black-eyed peas, rinsed and drained
- 1/3 cup finely grated Romano cheese
Directions
1 In a Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add next 8 ingredients and cook, stirring often until vegetables soften, about 10 minutes. Add remaining ingredients; simmer, stirring occasionally, until pumpkin is tender, about 20 minutes. Thicken soup by mashing some pumpkin against the side of the pot with a wooden spoon. Add ¼ cup Romano cheese and stir.
2 Ladle into bowls; sprinkle with remaining cheese.
