Pumpkin soup with apple-walnut topping
- Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion, and garlic and cook until lightly browned, 5 to 6 minutes. Add the broth, maple syrup, nutmeg, salt, and pepper. Simmer for 15 minutes.
- Meanwhile, make the topping. In a bowl combine apple, chives, nuts, lemon juice, and half the maple syrup (30 mL/2 tbsp.) Set aside.
- Purée the pumpkin mixture in a blender until smooth. Ladle the soup into bowls and add topping. Drizzle each bowl with remaining maple syrup before serving.