Instructions: Making the Caramelized Apples: Cut the apples into 1/2-inch slices. Heat the butter in a saucepan over low heat until melted. Add the sugar and cook until it melts and turns golden brown. Add the apples and simmer for about 5 minutes, or until they are tender. Do not overcook.

Using a slotted spoon, transfer the apples to a sheet of waxed paper; let cool completely. Chop the apples into 1/2-inch pieces; set aside.

Making the Soup: Preheat the oven to 375 degrees. The pumpkins can be used as soup bowls. Slice off the top of each pumpkin 2 inches below the stem; reserve the caps. Remove the seeds and stringy pulp from each pumpkin. Using a spoon, scrape out the flesh of each pumpkin, being careful not to damage the shells. Put the pumpkin flesh on a baking sheet; top with butter, cinnamon, salt and pepper. Bake for about 1 hour and 20 minutes, until the pumpkin is tender. Set aside.

Heat the oil in a saute pan; add the onions and saute until translucent. Add to the pumpkin. Put the mixture in a blender and blend until smooth, using chicken stock to aid in blending. Pass the puree through a fine-mesh sieve.

Place the puree in a saucepan and heat over medium heat. Stir in the remaining chicken stock, the heavy cream and half-and-half. Reduce heat and simmer for 5 minutes.

Presentation: Ladle the soup into the reserved pumpkin shells (or into warmed soup bowls). Add 1/4 cup black beans and 1/2 cup caramelized apples to each. Garnish with creme fraiche.

Note: Toasted pine nuts may be used as a garnish instead of black beans.

This recipe yields 4 servings.

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