Heat oil in a large dutch oven or heavy pot over medium-high heat. Add the onion and a small pinch of salt. Cook 5 minutes, stirring occasionally.
Next, add the apples, the cinnamon, and season with kosher salt, to taste. Cook the apples stirring occasionally for about 5 minutes.
Pour in the vegetable stock and the pumpkin puree. Bring to a boil, then reduce the heat to medium-low and simmer until the apples are tender; about 20 minutes.
Meanwhile, in a nonstick skillet over medium heat, combine the pumpkin seeds, honey and season with salt, to taste. Cook, stirring often until the pumpkin seeds are toasted; about 5 to 7 minutes. Transfer to a plate and allow them to cool completely. Break up any clumps that may form.
When the apples are tender, use an immersion blender to blend the soup directly in the pot. Blend until smooth.Alternatively, if you don’t have an immersion blender, add half of the pumpkin mixture to a regular blender. Blend until smooth. Use caution, the soup is hot! Pour the soup into a bowl and repeat with the other half of the pumpkin mixture.
When the soup is blended and smooth, (add it back into the pot) and pour in the apple cider. Reheat if needed.
To serve, divide the soup evenly among serving bowls and sprinkle each with the prepared pumpkin seed topping.
Homemade pumpkin puree is highly recommeded. You can learn how to make your own HERE.However canned pumpkin puree can be used, if desired.Recipe adapted from: Cooking Light Magazine
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