1-Preheat the oven to 400°F (200°C) and: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Roast
2-Cut the pumpkin in half and scoop: Cut the pumpkin in half and scoop out the seeds. Slice each half into quarters and place them on the baking sheet with the onion. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes, then add the garlic and apple wedges. Flip the pumpkin pieces and roast for another 20 minutes, or until everything is tender.

Blend
3-Scoop the pumpkin flesh from the skin: Scoop the pumpkin flesh from the skin and transfer it to a high-speed blender. Add the roasted apples, onion, garlic (peel first), cayenne pepper, and vegetable stock. Blend for about 2 minutes until silky smooth. If the soup is too thick, add more stock and blend again. Season with salt and pepper to taste.

Serve
4-Ladle the soup into bowls and add: Ladle the soup into bowls and add your favorite garnishes. Serve immediately, or reheat gently on the stovetop if you prefer it piping hot.