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1
In a large pot, cook the bacon over moderate heat until almost crisp.
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2
Add 2 tablespoons of the butter and let melt.
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3
Add the apples, carrot, onion, celery, leek and garlic and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
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4
Add 1/4 teaspoon of the cinnamon, the allspice and nutmeg and cook, stirring, for 1 minute.
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5
Add the wine, cider and Calvados and cook until almost dry, about 5 minutes.
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6
Add the pumpkin puree, stock, ham hock, bouquet garni, cloves and salt and bring to a boil.
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7
Reduce the heat and simmer, partially covered, for 1 hour.
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8
Add the pepper.
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9
Discard the bouquet garni and cloves.
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10
Remove the ham hock.
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11
When it is cool enough to handle, pull the meat from the bone.
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12
Cut the meat into small pieces and reserve.
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13
Puree the soup in a food mill or food processor.
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14
Add the ham.
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15
Combine the remaining 1/2 teaspoon cinnamon with the sugar.
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16
In a large frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat.
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17
Add the bread cubes and sprinkle with the cinnamon-sugar.
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18
Reduce the heat to moderately low and saute stirring frequently, until the bread is crisp and golden brown, about 8 minutes.
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19
Drain on paper towels.
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20
Reheat the soup and serve topped with the croutons and parsley.
