2 Tablespoons 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 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoons 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
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 1/4 cup Romano cheese and stir.
Ladle into bowls; sprinkle with remaining cheese.