2 tbsp olive oil
2 cups chopped onion
3 garlic cloves, chopped
4 cups 1/2-inch cubed and peeled fresh pumpkin
1 large apple, cut into 1/2-inch cubes
1/4 tsp ground cinnamon
1/2 tsp salt, divided
3 cups unsalted vegetable stock (or water)
2 tsp sugar
1/4 cup apple cider (optional)
Heat oil in a saucepan over medium heat. Add onion; cook for 5 minutes, stirring continuously.
Add the garlic and cook for 2 minutes. Now add the pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook for 5 minutes, stirring often. Add stock or water and bring to a boil. Reduce heat to medium-low; simmer for 25 minutes or until pumpkin and apples are tender.
While the soup cooks, combine the sugar and remaining 1/4 teaspoon salt in a pan over medium heat. Cook for 7 minutes or until sugar melts, stirring often. Transfer to a plate; cool, breaking up any clumps.
Mix half of the pumpkin-apple mixture in a blender, and remove the centrepiece of the blender lid to allow steam to escape. Secure blender lid and place a clean towel over the opening on the blender lid to avoid splatters. Blend until smooth. Pour soup in a bowl.
Repeat procedure with the remaining pumpkin mixture. Pour in apple cider, and reheat in a pan if needed.