Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.

Add the sliced apples onto the prepared baking sheet and drizzle with olive oil, and sprinkle with cinnamon, nutmeg, and allspice. Bake for 15-20 minutes or until tender and the apples have wilted and become golden. Remove from oven, let cool for a few minutes.

In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat and add the sautéed garlic in a high-powered blender along with the roasted apples and 2 cups of the vegetable stock. Blend on high-speed until everything is fully broken down and smooth.

In the same medium-sized dutch oven pot over medium-high heat, add the butter and let it melt. Once melted, add the flour, salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, cinnamon, and allspice, stirring everything together. Slowly add the remaining 2 cups of vegetable stock, whisking until the mixture thickens and becomes lump-free.

Add the blended apple mixture along with the heavy cream, honey, and pumpkin puree, continuing to whisk everything together until combined and the soup begins to thicken.

Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes. NOTE: At this point, the soup should be thickened as it continues to simmer.

Add in the freshly-grated parmesan cheese and stir until combined and melted.

Remove from heat and serve immediately into prepared bowl(s), top with homemade croutons, if desired.