Pumpkin Soup With Apple - Walnut Topping - cooking recipe

Ingredients

1 tablespoon canola oil
6 cups pumpkin, peeled, diced
1/2 small onion, diced
2 garlic cloves, peeled, crushed
3 cups chicken broth, 30% less sodium
1 tablespoon pure maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
TOPPING
1 granny smith apple, finely diced
1/4 cup fresh chives, chopped
1/4 cup walnuts, chopped
1 tablespoon lemon juice
2 tablespoons pure maple syrup

Preparation

Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion and garlic. Cook until lightly browned, 5-6 minutes. Add the broth, 1 tablespoons maple syrup, nutmeg, salt and pepper. Cover and simmer until the pumpkin is very tender, about 15 minutes.
TOPPING: Meanwhile to make the topping, in a bowl, combine apple, chives, walnuts, lemon juice and 1 tablespoons maple syrup. Set aside.
Puree the pumpkin mixture using a blender until smooth. Ladle the soup into 4 bowls, and add topping. Drizzle each bowl with remaining maple syrup before serving.