Method

Heat oil in a large saucepan over medium heat;  add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

While your soup cooks, combine pumpkin seeds, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and seeds are toasted, stirring often. Transfer to a plate; cool completely, breaking up any clumps.

Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in apple juice and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with toasted seeds

When Pumpkins are in short supply this is equally delicious made with butternut squash or sweet potato

Recipe credit – Cook Light website