Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced onion, apples and salt. Saute until onions are translucent, about 7 minutes.
Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.
Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat.
Use an immersion blender to blend soup until it's smooth. (You can also use a blender to blend the soup in batches.)
Add the cream to the soup and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.)
Remove from heat and serve. Garnish with sliced pumpkin seeds or dried apple slices.
Notes
Applesauce: Be sure to use unsweetened applesauce or else the soup will be too sweet.
White Pepper: White pepper has a distinctive flavor that’s sharper and brighter than your everyday black pepper, and it pairs well with earthy flavors like pumpkin. Although you can use black or pink pepper, I recommend using white pepper in this soup.
Heavy Cream: You can substitute yogurt, coconut milk, or half-and-half.
Garnish Recommendations: Pumpkin seeds, dried apple slices, fresh sage (plain or fried), or homemade croutons.
Storage: The pumpkin soup can be kept in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions: The pumpkin soup can be frozen in an airtight container (or freezer bag) for up to 2 months. Thaw in the refrigerator overnight then reheat on the stovetop over low heat or in the microwave stirring halfway through the heating time.