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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.
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Drain most of the bacon fat from the pot. Add the olive oil, onions, carrots, and celery. Sautee until translucent, about 5-7 minutes.
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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.
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Add the chicken stock and pumpkin puree. Turn the heat to high and bring to a boil. Reduce heat and simmer for 20 minutes.
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Either transfer the soup to a food processor or use an immersion blender to blend the soup until smooth.
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Season with salt and pepper to taste.
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Spoon into bowls and garnish with the crisp bacon and pumpkin seeds.