Cut the pumpkin into large chunks. Put the pumpkin on the baking tray, drizzle with oil, season with salt and pepper and roast in a preheated oven at 375 degrees F for about 30 minutes or until brown at the edges. Clean the celery, carrot and parsnip, chop roughly and put them in a big pot, add 8 cups of water. Add the ginger and salt and pepper and cook over the low heat. Once the pumpkin is roasted add it to the pot with the soup together with the apples cut into chunks, the bay leaf, allspice and thyme, and cook on a low heat for approx. 20 minutes or until the vegetables start to fall apart. Remove the soup from the heat and let it cool down a little and blend it with a hand held blender until smooth. Pass the soup through a strainer or tamis to get rid of impurities. Check the taste and adjust the seasoning if needed. Cut the apples into ¼ inch size. Melt the butter in a frying pan, heat it until it starts to turn golden and add the apples. Caramelize the apples in the butter until soft and sweet. Serve the soup in a hollowed out pumpkin (roasted in the 375F oven, for half an hour) topped with 2 tablespoons of caramelized apples, with herbs, seeds and drizzled with some canola oil.
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