Pumpkin and Apple Soup

You’ll Need

2 cooking pumpkins (the small ones), peeled and cut into chunks (approximately 3 lb)
2 Tbsp Canola oil
3 cloves garlic, roughly chopped
2 Tbsp Canola oil
1 onion, halved and thinly sliced
4 apples, cored and chopped
1 tsp nutmeg
1 tsp cinnamon
6–8 cups vegetable or chicken stock

Preheat oven to 375 degrees.
In roasting pan or baking sheet, toss pumpkin chunks with 2 Tbsp oil and garlic.
Bake for approximately 45 minutes, tossing pumpkin and garlic once during cooking time.
Meanwhile, in a large soup pot or Dutch oven, sauté onion and apples in 2 Tbsp Canola oil until soft.
Once cooked, add pumpkin and spices to the soup pot.
Using a hand blender, food processor, or potato masher, blend all ingredients together until smooth.
Add stock to the large pot and bring soup to a boil.
Reduce heat and simmer for approximately 30 minutes.