Roasted Pumpkin & Apple Soup With Goat’s Cheese And Bacon

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1 kg pumpkin, peeled, seeds removed, cut into 3cm pieces

1 tsp cumin seeds

3 tsp chopped sage leaves

70 ml olive oil

2 Granny Smith apples, peeled, cored, cut into 3cm pieces

250 g rindless free-range bacon rashers, chopped

1 onion, chopped

3 garlic cloves, crushed

1.25L (5 cups) free-range chicken stock

120 g goat’s cheese

Lightly toasted pumpkin seeds (pepitas), to serve

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