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Saute the onion and apple in a skillet with the butter or coconut oil if using until the onion is almost translucent. Add the salt, ground pepper, ground cinnamon, and ground nutmeg to the skillet and saute for 1 minute.
Add the cooked onion and apple pieces to the crock pot.
Add the pumpkin puree, maple syrup, and chicken stock or vegetable stock if using to the crock pot mixing to combine. Cook on low for eight hours.
When the pumpkin soup is finished cooking add the half and half then use a stick blender to blend the soup until creamy.
Sprinkle about a teaspoon of Cinnamon Maple Toasted Pumpkin Seeds over each bowl of soup before serving. (optional)