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1
Preheat the oven to 350 degrees.
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2
Combine the apple, pumpkin seeds, butter, thyme and nutmeg in a bowl.
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3
Transfer to a baking sheet and bake 20-30 minutes; Transfer to a plate and set aside.
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4
Heat the oil in a heavy saucepan over medium heat; then add the onion, and cook until translucent, about 3 minutes.
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5
Add the garlic and cook until fragrant, about 30 seconds.
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6
Add the cider, broth, pumpkin, potatoes, bay leaf, salt and pepper and bring to a boil.
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7
Reduce the heat and simmer until the pumpkin and potatoes are soft enough to mash easily, about 30 minutes.
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8
Remove the saucepan from the heat; let the soup cool for a few minutes.
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9
Discard the bay leaf.
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10
Transfer the soup in batches to a blender or food processor and puree.
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11
Return the soup to the saucepan and bring to a simmer.
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12
Garnish with the apple and pumpkin seeds and serve.
