Set the oven rack to the center position and preheat to 400ºF (204ºC).
Wash and thoroughly dry the pumpkins. Place them on a sturdy cutting board. Use a chef’s knife to remove the stem, then cut in half lengthwise.
Use a large spoon to remove the seeds. If desired, wash, separate and dry the seeds for roasting later.
Line a large baking sheet with parchment paper or foil. Grease with 1 tablespoon of olive oil, use a paper towel to spread evenly.
Brush the flesh of the pumpkin halves with about 2 tablespoons of olive oil. Lightly sprinkle with salt. Place the pumpkin cut-side down and evenly spaced on the baking sheet.
Roast until a knife can easily pierce into the flesh, about 30 to 35 minutes depending on the size.
Allow the pumpkins to cool until easy to handle. Scoop out the flesh into a bowl, it should yield about 4 cups of flesh.
In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onions, saute until fragrant and translucent, about 3 to 4 minutes.
Add minced garlic, thyme, and rosemary, saute for 30 seconds.
Add the apples, saute for 5 minutes.
Add 2 cups of vegetable stock, ¾ teaspoon salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until the apples are soft and tender, about 5 to 7 minutes. Turn off the heat.
Add the roasted pumpkin flesh and 2 cups of vegetable stock. Using a hand immersion blender, puree until smooth.
Add the heavy cream, cinnamon, ginger, nutmeg, cloves, and allspice, then puree until smooth. Add more vegetable stock if needed to thin. Season to taste with salt and pepper.
Before serving, reheat the soup over medium-low heat, stirring occasionally. Garnish with a drizzle of cream, black pepper, and thyme leaves.
Notes
Recipe Yield: About 6 cups
Serving Size: 1 cup
Using Pumpkin Pie Spice: Substitute cinnamon, ginger, nutmeg, allspice, and cloves for store-bought pumpkin pie spice or homemade blend.
Pumpkin Substitutes: Kabocha squash or butternut squash.
Using Canned Pumpkin: Use 4 cups of canned pumpkin puree (not pumpkin pie filling).
Make it Vegan: Substitute unsweetened canned coconut milk for the heavy cream.