Roasted Pumpkin & Apple Soup with Candied Walnuts

Method

1. Preheat the oven to 400°F. Lightly oil the cut sides of the pumpkin halves and season with salt. Place them cut-side down on a baking sheet and roast for 30 minutes, until the flesh is fork-tender. Let cool slightly, then scoop out the flesh with a spoon and set aside.
2. In a large pot, melt the butter over medium heat. When it starts to brown, add the onion and sauté for 5 minutes, until translucent.
3. Stir in the diced apple, garlic, brown sugar, cinnamon, white pepper, nutmeg, and cayenne. Cook for 3 minutes, allowing the flavors to meld.
4. Add the roasted pumpkin, vegetable broth, and apple cider. Season with salt and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
5. Remove from heat and stir in the heavy cream. Let the soup cool for about 10 minutes.
6. Puree the soup using an immersion blender directly in the pot, or transfer it in batches to a blender and blend until smooth. If the soup is too thick, add a little water or broth to reach your desired consistency.
7. Return the pureed soup to the pot (if using a blender) and reheat gently over low heat. Serve warm, garnished with finely diced apple and candied walnuts.