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Roasted Pumpkin Soup with Harissa and Chickpeas

kept byninman

1 3-lb. sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-in. pieces
5 tablespoons extra-virgin olive oil, divided
1½ teaspoons kosher salt, divided
1¼ teaspoons black pepper, divided
3 shallots, peeled and chopped
3 garlic cloves, peeled and thinly sliced
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2½ teaspoons ground cumin
¼ teaspoon ground cardamom
2½ tablespoons harissa paste
6 cups low-sodium chicken broth15.5-oz. cans chickpeas, rinsed
2 15.5-oz. cans chickpeas, rinsed
Greek yogurt and chopped cilantro leaves, for serving



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