Heat oil in a small skillet over medium heat. Add pumpkin seeds to oil, cook and stir until seeds begin to pop (about 1 minute). Remove seeds to a bowl and set aside.
Add bacon to skillet and cook until crisp. Remove bacon to a paper towel to drain; crumble and refrigerate.
Add onion to drippings in pan. Saute onion until translucent, about 5 minutes. Stir in seasonings.
Spoon onion mixture into a slow cooker. Whisk pumpkin, broth, and cider into onion mixture.
Cover and cook on high for 4 hours.
Whisk in cream before serving.
Top servings with pumpkin seeds and crumbled bacon.