Roasted Pumpkin Apple Soup

3 pounds pie pumpkin, peeled, seeded, cut in 1 inch cubes
2 apples, peeled, cut in 1 inch cubes
1 yellow onion, quartered
2 stalks celery, cut in 1 inch pieces
3 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon dry thyme
1 teaspoon dry ginger
4 cups vegetable or chicken broth
Crème fraîche

1. Heat oven to 400°F. Toss the squash, apples, onion, celery, olive oil, salt, and thyme, together in a bowl. Spread mixture on two parchment-lined baking sheets. Roast, stirring once, until tender, about 45 minutes.
2. Heat the broth in a large pot. Add the roasted veggies and ginger and puree using an immersion blender until smooth. Bring to a simmer over medium heat. If it’s too thick, add a little water or more broth. Taste and adjust seasonings. Serve drizzled with creme fraiche.