Oven-roasted pumpkin soup with maple-thyme cream

1.Preheat oven to 375F (190C). Line a baking sheet with foil. Cut pumpkin into quarters or squash into halves. (Microwaving on high for 2 minutes makes this easier.) Scoop out and discard seeds. Score flesh with a knife, making deep criss-cross slashes. Place flesh-side up on baking sheet. Brush with about 1 teaspoon (5 mL) oil. Peel and cut onion into quarters and toss in a bowl with garlic and 1 teaspoon (5 mL) oil. Add to baking sheet, placing onion cut-side down. Evenly sprinkle pumpkin and onion with nutmeg, salt and pepper. Roast, uncovered, in centre of 375F (190C) oven 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. Cool until they can be handled.

2.Meanwhile, peel and core apple, then cut into bite-size pieces. Heat remaining teaspoon (5 mL) 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 10 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.