Roughly chop onion, carrot, and celery, add vegetable oil to a heavy bottom 5 quart stock pot, cook vegetables on medium high heat, until onions are translucent, do not brown

Season with salt and pepper

Add water, apple cider and chicken base to vegetables, stir and cook for 5 minutes. Lower heat to medium and add canned pumpkin and spices, stir to combine and cook for 5 minutes more.

Remove from heat and blend ingredients with a immersion hand held blender until mixture is smooth, return to heat

Reduce heat to low and return stock pot to stove top, add heavy cream and simmer for 30 minutes.

Serve with ginger snaps or graham crackers and a dollop of whipped cream.