Autumn Soup

Now that fall has arrived, here's a delicious soup recipe to enjoy on these crisp weekend evenings.
Ingredients;
3 tbs extra virgin olive oil
2 yellow onions, chopped
2 medium carrots, chopped
2 ribs of celery, chopped
1 small pumpkin, flesh and seeds removed, then peeled and chopped into chunks
2 medium green or yellow apples(I prefer ginger golds) peeled, cored and chopped
Sea salt and black pepper to taste
Nutmeg, Cloves & Cinnamon to your tasting
1 tbs fresh grated ginger
3 cans of vegetable broth

Pour 3 tbs of olive oil into the bottom of a large sauce pan. Add onions, carrots, and celery. Cook until everything starts to soften. Add the pumpkin and apples, spices and grated ginger to the pan. Season with salt and pepper. Saute covered until vegetables become soft. Once soft add vegetable stock and bring to a boil. Simmer for 10 minutes, then transfer to a blender. Puree in batches and pour back into the sauce pan. Let simmer for an additional 10 minutes.
Top with toasted pumpkin seeds and serve with a side of toasted whole grain pita wedges.