APPLE WALNUT PUMPKIN SOUP WITH CHEDDAR CHEESE

1 large onion chopped
3 garlic cloves, minced
1/2 stick unsalted butter
1 1/2 lbs pumpkin, peeled and cubed
4 apples, peeled, cored and sliced
1 cup chopped walnuts
2 cups apple cider
4 cups chicken stock
Salt and white pepper to taste
1/2 tsp allspice plus additional as garnish
1/4 tsp cinnamon
pinch of ground cloves
2 cups light cream
2 cups grated Sharp Cheddar Cheese
3 tb dark brown sugar

In a big soup pot, cook the onion and the garlic in the butter over moderate heat, stirring until softened. Add the pumpkin, apples, walnuts, cider, stock, allspice, cinnamon and cloves; bring the liquid to a boil and simmer the mixture, covered partially, for 1 hour or until the pumpkin is tender. Pureé in a blender in batches. Return to the pot. Combine the puree with the cream, the Cheddar and the brown sugar. Season to taste with the salt and pepper, and heat the soup, stirring and being careful that it does not boil, until the Cheddar is melted. You can top with Whipped cream and a little bit of chopped parsley. I used cilantrillo for the topping instead of parsley. Makes 15 or more servings