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Heat oil over high heat. Flash fry the fresh sage leaves for 30 seconds. Carefully transfer to a paper-towel lined plate to drain. Set aside.
Preheat the oven to 180C. Add pumpkin, onion, apple and garlic to a large baking tray. Add the olive oil and toss until combined. Sprinkle with the cinnamon and nutmeg. Season. Toss again.
Bake your vegetables in the oven for 30-40 minutes until cooked and nicely softened. Set aside on the pan to cool slightly.
When they are still hot but safe to handle, take the skin off the pumpkin and squeeze garlic from its skin. Transfer all baked ingredients to a large pot – garlic, pumpkin, onions and apples. Add your stock and bring to the boil.
Reduce heat to low and simmer for 15 minutes or until reduced. Remove from heat. Use a stick blender to blend until smooth. Season.
If you want a silky smooth soup, pass it through a fine sieve using a wooden spoon. (To be honest, I usually cannot be bothered).
To serve, dollop a generous amount of crème fraîche on the soup. Top with apple batons, hazelnuts and the crispy sage so you have a little pile in the middle of the soup. Season with a little flake salt and a grind of black pepper.