Add the olive oil to a stock pot and heat over medium heat.
Once the oil is hot add the onions and 1 teaspoon of the salt and cook for 10-13 minutes, frequently stirring, until the onions are golden brown and lightly caramelized.
Add the garlic to the pot and cook for an additional 1 minute.
Add the pumpkin, chicken broth, APPLESAUCE, thyme, nutmeg, and remainder of the salt to the pot.
Using an immersion or hand blender, pulse the soup several times to incorporate the ingredients and bring to a low boil.
Once boiling, reduce to a simmer and add the maple syrup and milk.
Heat through for an additional 2 - 3 minutes and serve.
