In a large mixing bowl combine pumpkin, parsnip, apples, and most of the shallots ( reserving about 10 rings for garnish).
Toss a little olive oil in and season with salt and roast at 425 until lightly golden brown.
Transfer to a soup pot and add hard cider, boil off alcohol.
Add apple cider and simmer until cider reduces significantly.
Add stock, sugar, honey and spice and simmer for 20 – 25 minutes.
Transfer soup into a high speed blender and blend to desired level of smoothness.
Return to the stove and add heavy cream, and adjust seasoning with salt and lemon juice, and whisk in the stick of butter a little at a time.
Toss pumpkin seeds with a little olive oil and salt and toast in the same 425 oven for about 5 – 7 minutes.
Bread remaining shallot rings and fry until crispy (optional).
Sprinkle soup with toasted pumpkin seeds, and garnish with a few crispy shallot rings.