Pre-heat oven to 200 degrees Celsius. Place pumpkins in a large baking sheet, drizzle with olive oil and season with salt and pepper, and roast in oven for twenty minutes.
In a medium size pot, sauté onions and apples with vegetable oil until they have caramelized, add roasted pumpkins, cooking cream, chicken stock and puree mixture with a hand blender.
Add bay leaves, lemon juice and season with salt and pepper and leave to simmer for 10 to 15 minutes.
Serve in a bowl with a drizzle of cooking cream and garnish with chopped basil.