Preheat your oven to 400ºF (204ºC) and prepare a greased baking sheet.

Carefully cut the pumpkin in half, scoop out the seeds, and brush the cut sides with olive oil. Sprinkle a pinch of salt over them. Roast in the oven for 30-35 minutes.

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until translucent.

Stir in minced garlic along with fresh thyme and rosemary, sautéing for an additional 30 seconds.

Add diced apples to the pot and cook for 5 minutes, stirring occasionally.

Pour in vegetable stock, seasoning with salt and pepper. Cover and let it simmer for about 5-7 minutes.

Scoop the roasted pumpkin flesh into the pot and blend until creamy using an immersion blender.

Lower the heat, stir in heavy cream and warming spices; adjust consistency with more stock if needed.

Reheat gently on low heat, ladle into bowls and garnish as desired before serving.