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Instructions:
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. Remove from heat and allow to cool slightly for about 5 minutes. Next, using a blender, puree the soup on high until it’s smooth. I like to leave a little chunkiness to mine. When using the blender, add only some of the soup at a time and not all at once to avoid hot spill overs. Or use an immersion blender.
Add the heavy cream to the soup and heat through over very low heat. I like my soup very thick but you can add more cream if you like your soup thinner. Remove from heat and serve.
