In a large saucepan, heat EVOO over medium-high. Add onion and cook, stirring often, until softened, about 4 minutes. Add parsnips, apples, garlic and clove and cook, stirring occasionally, until garlic softens, 1 to 2 minutes. Add stock and 3 thyme sprigs; season with 1 tsp. salt and 1/2 tsp. pepper. Reduce heat to medium-low; cover. Simmer until apples and parsnips are tender, about 25 minutes. Discard thyme. Using an immersion blender, puree (or transfer to a blender, puree, then return to pan). Stir in cream and season. Garnish with pepitas and remaining thyme.