All you have to do is heat up the soup, then get serious about the toppings. Brown butter, tart apples, curried pepitas, and a swirl of cream take it over the top.
Allergen Note: Contains milk, wheat, soy.
Preheat the oven to 425°F. In a pot over medium heat, reheat the soup until warmed through, stirring occasionally, 8 minutes. Season with salt to taste.
Meanwhile, remove the flatbread from the packaging, but leave it on the cardboard. Sprinkle lightly with water. Drizzle with 2 tablespoons melted butter and season with a pinch of salt. Slide the flatbread from the cardboard directly onto the oven rack and bake until soft and warm, 8 to 10 minutes. Wrap in a towel or foil to keep warm.
Core and dice the apple. Pick the cilantro leaves and toss the stems. In a small frying pan over medium heat, warm 1 tablespoon of butter or oil. Add the pepitas and curry powder and stir until fragrant, 1 minute.
Ladle the soup into bowls, swirl with crème fraȋche, and top with the apple and curried pepitas. Scatter with the cilantro leaves. Serve warm, with torn flatbread for dunking.