2butternut pumpkin (about 1.5kg each), cut into 5cm chunks½ tsp eachsmoked paprika, ground cumin and ground coriander¼ tspground chilliFinelygrated rind and juice of 1 lemon110 mlolive oil2 garlic heads, halved horizontally1Spanish onion, thinly sliced1.25 litres(5 cups) chicken stock2 tbspSherry vinegar1 eachGranny Smith apple and pink lady apple4radicchio leaves, coarsely torn½ cupcoarsely torn flat-leaf parsley20 gmroasted pepitas or sunflower seeds
Preheat oven to 200C. Combine pumpkin, spices, lemon rind and 50ml oil in a large bowl, season to taste and toss to coat pumpkin evenly. Spread on 2 large oven trays, add garlic and roast, swapping position of trays halfway though cooking, until pumpkin is tender and slightly darkened on the edges and garlic is golden (45-50 minutes), then, when cool enough to handle, squeeze garlic from skins (discard skins) and set aside.
Heat 30ml oil in a large saucepan over medium-high heat, add the onion and reserved garlic, and stir occasionally until tender (4-5 minutes), add stock and pumpkin mixture, then bring to the boil. Reduce heat to medium, simmer for 20 minutes, then purée with a hand-held blender until smooth. Remove from heat, stir in half the lemon juice and 30ml (1½ tbsp) vinegar, adjust seasoning to taste and keep warm.
Thinly slice apple on a mandolin and toss in a bowl with remaining lemon juice. Add radicchio, parsley, seeds, remaining vinegar and remaining oil, season to taste and toss to combine.
Divide soup among warmed bowls, top with a little apple salad and serve hot.