Chickpea And Roast Pumpkin Soup

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4 lbs pumpkin

6 cups vegetable or chicken stock

1 tablespoon oil

2 onions, finely chopped

1 teaspoon ground cumin

2 tablespoons Dijon mustard

2 tablespoons honey

1 14-ounce can chickpeas, drained and rinsed

1/2 cup shredded basil

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