Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the sliced apples with olive oil, cinnamon, nutmeg, and allspice. Spread in a single layer and roast for 15-20 minutes until tender and golden.

In a large Dutch oven, add a splash of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Transfer the sautéed garlic, roasted apples, and 2 cups vegetable stock to a blender. Blend until smooth and creamy.

In the same Dutch oven, melt unsalted butter over low heat. Whisk in flour, salt, pepper, paprika, garlic powder, and herbs. Gradually add remaining vegetable stock while stirring until thickened.

Stir in the blended apple mixture, then add pumpkin puree and heavy cream. Mix until fully combined and creamy.

Bring the soup to a gentle boil, then reduce heat and simmer for 5-6 minutes, stirring occasionally to prevent sticking.

Remove from heat and fold in Parmesan cheese until melted. Serve hot, garnished with croutons for texture.