Directions:

1. Heat a small stock pot over medium heat. Saute, celery, carrots and onions with butter. Add the flour and stir. Cook for 3 to 4 minutes. Whisk in the apple cider and simmer until the cider is reduced by half.
2. Add the canned pumpkin and vegetable stock and stir. Add the milk, brown sugar and cinnamon. Bring to a simmer and cook until all the vegetables are soft, about 15 minutes. Season with salt and cayenne. Stir in the cream and reserve warm.
3. Meanwhile, preheat the oven to 350F. Cut the apple in ¼-inch slices. Lay them in a single layer on a parchment-lined baking sheet. Bake until crisp, about 5-7 minutes.
4. To serve, ladle soup into 4 bowls and garnish with the baked apple slices, pumpkin seeds and a dollop of sour cream.