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Whack up your oven to 220C, 200 fan-assisted.
Wash your sugar pumpkin. I leave the skin on if my pumpkin is home-grown or organic. Otherwise, feel free to remove the skin using a nifty potato peeler. Then cut in half and compost the inner seeds.
Chop up the pumpkin halves and tumble the pieces onto a roasting tray with your whole cloves of garlic and olive oil. Keep the skins on the garlic cloves, as they will cook beautifully in their papery little pods!
Quarter your apples, just like the onions, except leave the apple skins intact. Remove any pips. Slide your apple quarters onto the pumpkin tray, shaking the tray to slick everything in olive oil. Season generously. Don’t worry if the tray is overcrowded.
Roast for 25 minutes, or until the pumpkin pieces are soft. The timing will depend on the size of your pumpkin pieces. Remove from the oven.
Using caution, carefully squeeze the garlic from each papery pod into a blender. Remember it’s hot, so look after your digits! Scrape the cooked apples and pumpkin into the blender too. Add your 800ml of stock or water and whizz until silky smooth. If it’s too thick, add more liquid to suit your preference.
Serve hot, in deep bowls, with a dusting of fresh nutmeg, zingy zest and herbs, or a drizzle of hot chilli sauce and salted peanuts. It’s your soup, so you decide!