Pumpkin Soup with Apple-Walnut Topping

Prep Time: 15 min. Total Time: 45 min. Serves: 4 plus leftovers

1 tbsp (15 mL) canola oil
6 cups (1.5 L) peeled, diced pumpkin
1⁄2 small onion, diced
2 garlic cloves, peeled and crushed
3 cups (750 mL) Compliments Chicken Broth, 30% Less Sodium
1 tbsp (15 mL) Sensations by Compliments Pure Maple Syrup
1⁄4 tsp (1 mL) Compliments Ground Nutmeg
1⁄4 tsp (1 mL) each salt and pepper

TOPPING
1 Granny Smith apple, finely diced
1⁄4 cup (60 mL) finely chopped fresh Compliments Chives
1⁄4 cup (60 mL) Compliments Chopped Walnuts
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) Sensations by Compliments Pure Maple Syrup, divided

1. Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion and garlic. Cook until lightly browned, 5 to 6 min. Add the broth, 1 tbsp (15 mL) maple syrup, nutmeg, salt and pepper. Cover and simmer until the pumpkin is very tender, about 15 min.

2. Meanwhile, to make the topping, in a bowl combine apple, chives, walnuts, lemon juice and 1 tbsp (15 mL) of maple syrup. Set aside.

3. Purée 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.