Pour 2 cups chicken stock in a baking sheet and place pumpkin face down on the sheet. The chicken stock in the pan will steam the pumpkin while it’s roasting and add a little more flavor.
Place pumpkin in oven and bake until tender, about 1 hour. Let cool slightly.
While the pumpkin is roasting, cook bacon in medium saucepan over medium heat.
Add onion, cinnamon, allspice, nutmeg and cloves and reduce heat to low. Cover and cook until onions are tender, about 10 minutes.
Stir in apple and remaining stock. Bring to a simmer and cook uncovered until apple is tender. About 15 minutes.
Scoop out pumpkin and add to pan and simmer for about 5 minutes. Let soup cool slightly.
Strain off all liquid and set aside for later use.