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Heat a large saucepot over medium heat until hot. Add onion and fennel; cook until beginning to brown and stick to the pan, about 8 minutes. Stir in broth, 1 cup water, apples, ginger, tarragon, thyme, salt and pepper; bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until fruit and vegetables are very tender, about 35 minutes.
Carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls; garnish with seeds.