This comforting soup is pretty much “set it and forget it.” Toss all the ingredients for the soup into the slow cooker before you leave for work, and when you come back, all you’ll have to do is toast the pumpkin seeds, if desired.
In a 5-quart slow cooker, combine the first 7 ingredients and ½ teaspoon of the salt. Cover and cook on low for 8-10 hours or until the pumpkin and apples are tender.
Meanwhile, preheat the oven to 250 degrees.
Toss the pumpkin seeds with the oil and remaining salt. Spread onto an ungreased 10-by-15-inch baking pan. Bake for 45-50 minutes or until golden brown. Set aside.
Cool the soup slightly; process in batches in a blender. Transfer to a large saucepan and heat through. Garnish with the toasted pumpkin seeds.