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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.
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Crispy fried onion flakes — green bean casserole, soup, garnish
Peel, core, and spiral-slice apples in seconds — pie prep
Deep green Styrian oil — soups, salads, ice cream drizzle
Apple wood — mild, sweet smoke for poultry and pork
Professional-grade blender — silky purees, hot soups, nut butters