To that pan add the pumpkin wedges, onions, carrots, celery, 2 cups of apple flesh, garlic, salt & pepper, and thyme. Add enough oil to make sure all of the vegetables are lightly coated and toss to coat. Roast uncovered for about 1 hour or until pumpkin is fork-tender (stir occasionally). Remove the pumpkin, carefully scoop out the flesh from the skin and add back to the pan. Discard the skins.