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| Cut pumpkin in half, and remove the seeds. |
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| Cook the pumpkin halves for 45 minutes in the oven at 400 degrees Fahrenheit until soft pumpkin can easily be scooped out. Alternative: Use a 28 ounce can of pumpkin purée. |
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| In a large pot, heat 1/4 of broth over medium, and add chopped apple, garlic, onion, and herbs and spices. |
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| Cook until unions and apples are soft, then add remainder of broth. |
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| Add pumpkin to the pot |
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| Simmer for 10 minutes at medium heat. |
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| In batches, purée the soup in a food processor or blender |
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| Return purée to the pot, taste and season according to preference. |
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| Top with fresh sage leaves or thin ginger slices. |
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