Pumpkin Soup With Apple - Walnut Topping

• 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

1. 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.
2. TOPPING: Meanwhile to make the topping, in a bowl, combine apple, chives, walnuts, lemon juice and 1 tablespoons maple syrup. Set aside.
3. 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.

canola oil, pumpkin, onion, garlic, chicken broth, maple syrup, ground nutmeg, salt, pepper, topping, granny smith apple, fresh chives, walnuts, lemon juice, maple syrup

Taken from www.food.com/recipe/pumpkin-soup-with-apple-walnut-topping-468408 (may not work)