October 11th, 2007
Recipe by Paula Bowman
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.
Per serving (1/6 recipe): 239 calories, 7.4 g fat, 121.9 mg calcium, 1,551 mg sodium, 33.8 g carbohydrates, 7.1 g fibre, 10.6 g protein; source of iron.