Oven Roasted Pumpkin Soup

• 1 small pumpkin (about 2 lbs/ 1 kg), cut into quarters and seeded
• 3 tsp olive oil
• 1 large onion, peeled and quartered
• 3 garlic cloves, unpeeled
• ¼ tsp each of nutmeg, salt and freshly ground pepper
• 1 apple, peeled, cored and cut up into 1 inch pieces
• ½ tsp. Ginger
• 1 tsp. Curry powder
• 3 ¾ cup of chicken broth
• 2 cups water

Garnish

• ½ cup whipping cream
• 1 tbsp maple syrup
• ½ tsp dried thyme

1. Preheat oven to 375F. Line a baking sheet with foil. Score pumpkin flesh with a knife, making deep criss-cross slashes. Place flesh-side up on baking sheet. Brush with about 1 teaspoon oil. Toss onions in a bowl with garlic and 1 teaspoon oil. Add to baking sheet, placing onion cut-side down. Evenly sprinkle pumpkin and onion with nutmeg, salt and pepper. Roast, uncovered, until pumpkin is very tender, from 45 to 60 minutes. If onion or garlic begins to burn before pumpkin is cooked, fold foil overtop of them. Remove pan from oven and cool until they can be handled.

2. Heat remaining teaspoon oil in a large saucepan set over medium-high heat. Add apple and ginger. Sprinkle with curry powder and stir constantly to develop curry flavour, from 2 to 3 minutes. Stir in broth and water. Scoop out cooked pumpkin from skin and add to soup along with onion. Squeeze out roasted garlic from it papery skins directly into soup. Bring to a boil; reduce heat to medium and simmer, uncovered, for about 15 minutes to develop flavour.

3. Meanwhile, using an electric mixer set on high, whip cream with maple syrup in a small deep bowl until soft peaks form when beaters are lifted. Fold in thyme. If not serving immediately, place in a covered container and refrigerate up to 1 day.

4. In a food processor fitted with a metal blade, purée soup in batches. For a smoother consistency, press through a strainer. Serve in soup bowls with a dollop of maple-thyme cream in centre. Soup will keep well in the refrigerator for at least 3 days and in the freezer for about 2 months.

Makes 6-8 servings