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Roasted Pumpkin Soup with Crispy Chickpeas
Serves 6
700 g kent pumpkin, cut in large chunks
2 carrots, cut in large chunks
2 brown onions, cut in wedges
2 parsnips, cut into large chunks
1 bulb garlic, top sliced off
2 sprigs thyme
4 cup vegetable stock
2 tbsp extra virgin olive oil
0.5 cup Greek yoghurt
400 g tin chickpeas
2 tsp paprika
2 tsp cumin
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