Cook the bacon until crispy in a large stock pot over medium high heat. Remove from the pot and place on a paper towel lined plate to cool. Set aside.

Drain most of the bacon fat from the pot. Add the olive oil, onions, carrots, and celery. Sautee until translucent, about 5-7 minutes.

Add the apples and cook for another 3-5 minutes, until they begin to caramelize. Add the garlic, cinnamon, and ground ginger and cook for another 1-2 minutes, until fragrant.

Add the chicken stock and pumpkin puree. Turn the heat to high and bring to a boil. Reduce heat and simmer for 20 minutes.

Either transfer the soup to a food processor or use an immersion blender to blend the soup until smooth.

Season with salt and pepper to taste.

Spoon into bowls and garnish with the crisp bacon and pumpkin seeds.