How to Make It
In a large pot, cook the bacon over moderate heat until almost crisp. Add 2 tablespoons of the butter and let melt. Add the apples, carrot, onion, celery, leek and garlic and cook, stirring frequently, until the vegetables are soft, about 10 minutes.
Add 1/4 teaspoon of the cinnamon, the allspice and nutmeg and cook, stirring, for 1 minute. Add the wine, cider and Calvados and cook until almost dry, about 5 minutes. Add the pumpkin puree, stock, ham hock, bouquet garni, cloves and salt and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour. Add the pepper. Discard the bouquet garni and cloves.
Remove the ham hock. When it is cool enough to handle, pull the meat from the bone. Cut the meat into small pieces and reserve.
Puree the soup in a food mill or food processor. Add the ham.
Combine the remaining 1/2 teaspoon cinnamon with the sugar. In a large frying pan, melt the remaining 1 tablespoon butter with the oil over moderate heat. Add the bread cubes and sprinkle with the cinnamon-sugar. Reduce the heat to moderately low and sauté stirring frequently, until the bread is crisp and golden brown, about 8 minutes. Drain on paper towels.
Reheat the soup and serve topped with the croutons and parsley.