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, but do not brown. Season with salt and pepper

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

Remove from heat and blend the ingredients with an immersion hand-held blender until the mixture is smooth, then return to heat.

Reduce the heat to low and return the stockpot to the stovetop. Add heavy cream and simmer for 30 minutes.

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

Enjoy your bowl of this heavenly hot liquid!