In a sealable plastic bag, mix garlic, thyme, rosemary, lemon zest and juice, half (1/4 c.) of the olive oil, and salt and pepper. Add both tenderloins. Squeeze the air out of the bag and seal. Let marinate in the fridge for at least one hour.
Preheat the oven to 400 degrees F.
Remove tenderloins from bag and season both sides with salt and pepper.
Heat a large oven-safe pan on medium-high heat. Add the remaining olive oil to the pan. Sear each side of the loins until each side is browned.
Remove tenderloins from pan and add apple wedges. Cook for 2-3 minutes until the apples have browned.
Add the tenderloins on top of the apples and place the pan in the oven. Roast for 12-15 or until the internal temperature of the tenderloins is 140-150 degrees F.
Remove from the oven and let rest for 10 minutes before cutting.
Salt and oil the seeded halves of pumpkin and place on baking sheet in oven for about 30 minutes, or until pumpkin meat is soft and easy to extract.
When pumpkin halves cool, scrap pumpkin meat out with a spoon and set aside.
In a large pot, sauté the bacon pieces over medium heat until crispy. Set aside on paper towel.
In the bacon grease, cook the onion, garlic, sugar, thyme, cinnamon, nutmeg, pepper and cayenne for 3 minutes.
Add the roasted pumpkin and broth, bring to a boil, then reduce heat to low and let simmer for 20 minutes.
Turn off heat. Stir in cream and let sit for 10 minutes. Add salt to taste.
Transfer soup to a blender and puree, adding more broth or water if needed for consistency.
Garnish with bacon and pumpkin seeds (if using) and serve!
* Sugar pumpkins are just smaller versions (6 - 8 inches in diameter) of your classic orange pumpkin, more flavorful and less watery than the larger, ornamental versions used for Halloween decorations.