Heat light olive oil in a pan over medium-high heat.
Once the oil is hot, add chopped garlic and onions and fry for 2-3 minutes.
Add pumpkin and apples and fry for a minute.
Add vegetable stock, salt, and freshly cracked black pepper, and bring the soup to a boil.
Cover the pan with a lid and cook on low heat for 15-20 minutes.
Remove the pan from heat and let the soup cool down for 15-20 minutes.
Transfer the cooled soup to a blender and blend until smooth.
Return the soup back to the pan. Add more stock if the soup is thick for your liking. Bring it to a boil over high heat. Serve hot.
You can roast the pumpkin to give a more earthy flavor to the soup.You can also add carrots, celery, ginger, etc to this soup.Top the soup with sweet-salty pepitas, toasted pumpkin seeds, pomegranate arils, freshly chopped herbs like parsley, rosemary, oregano, etc, and freshly ground black pepper.