In a medium heavy-bottomed pot, heat ¼ cup of the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the apple and season generously with salt. Cook, stirring, until the apple begins to soften, about 5 minutes. Add the spices and cook, stirring, until fragrant, about 30 seconds. Add the pumpkin puree and stock and stir to combine. Bring to a boil over high heat, then reduce the heat to moderately-low and simmer uncovered for 15 minutes. Let cool slightly.