Heat olive oil in a dutch oven, and saute onions, apple and garlic for about 5 minutes.
Pour in the bone broth and stir in the pumpkin puree.
Add the remaining spices and stir to combine.
Bring soup to a boil, then reduce heat and simmer for 45 minutes. The apples should be soft.
Stir in the coconut milk.
Remove soup from heat, and use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a regular blender to blend smooth.
Top with crumbled bacon.