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  • Taste.com.au

    cook the cover

    Apr 15, 2020 2 minutes
    “I often look forward to making pumpkin soup this time of year. Roasting the pumpkin brings out the sweetness. We’ve added yoghurt for a touch of creaminess with a bit more tang.” Michelle Southan

    let’s go!

    slow roasted spiced pumpkin soup with chickpeas & haloumi

     serves 4 | prep 45 mins (+ cooling) | cooking 2 hours

    1.5kg kent

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