Potage a la courge - pumpkin soup

Ingredients (4 persons):
- 1 to 1.2 kg of pumpkin
- 1 small acidy apple
- 4 garlic cloves unpeeled
- 2 soup spoon olive oil
- 2 coffee spoons coriander seeds crushed
- bit of cayenne pepper
- 1 coffee spoon brown sugar
- 2 coffee spoons sea salt
- 5 to 7 dl of chicken or vegetable stock.
- 8 to 12 leaves sage
- butter
- popcorn

Preparation:
- Preheat the oven at 225 deg. Peal the pumpkin, remove
 the seeds and the fibrous parts, cut in pieces. Cut the apple,
 remove the inner part. Spread the apple the pumpkin and the
 garlic on a grattin dish. Sprinkle with the olivie oil. Mix
 the coriander with the cayenne pepper, the sugar and the salt,
 sprinkle on the pumpkin and mix. Roast in oven middle for
 30 to 40 mn. Mix once at half time.

- Remove the dish from the oven, get the garlic out of their
 cloves, mash the whole thing with a little bit of stock,
 proceeding by sections. Transfer the mix in a pan, adding stock
 to the desired consistency. Boil, keep warm.

- Lightly fry the sage leaves in butter, pop the popcorn according
 to instructions on the bag. Serve the soup in bowls, and garnish
 with the sage and the popcorn.