Heat oil over high heat until hot. Flash fry the fresh sage leaves for 30 seconds. Carefully drain on paper towels. Set aside.
Preheat the oven to 180C.
Add pumpkin, onions, apple and garlic to a large baking tray. Toss the veg in the olive oil. Sprinkle over the cinnamon, salt and pepper and grate over nutmeg. Toss again.
Bake your vegetables in the oven for 30-40 minutes until cooked and nicely softened. Remove your baking tray from the oven and leave the veg to cool a little.
When they are still hot but safe to handle, take the skin off the pumpkin and squeeze garlic from its papery 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 a mild simmer and allow the soup to reduce for a further 15 minutes. Turn off the heat and blitz until smooth. Season to taste.
If you want a silky smooth soup, pass it through a fine sieve using a wooden spoon but to be honest, I usually cannot be bothered.
To serve, dollop a generous amount of creme fraiche on soup followed by apple batons, sage and hazelnuts so you have a little pile in the middle of the soup.
Oh, and don't forget to season with a little flake salt and a grind of black pepper.
