Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion and garlic. Cook until lightly browned, 5-6 minutes. Add the broth, 1 tablespoons maple syrup, nutmeg, salt and pepper. Cover and simmer until the pumpkin is very tender, about 15 minutes.
TOPPING: Meanwhile to make the topping, in a bowl, combine apple, chives, walnuts, lemon juice and 1 tablespoons maple syrup. Set aside.
Purée the pumpkin mixture using a blender until smooth. Ladle the soup into 4 bowls, and add topping. Drizzle each bowl with remaining maple syrup before serving.