Preheat oven to 375°F.
Place bacon in a large saucepan over medium- high, and cook until crisp, 8 to 10 minutes.
Using a slotted spoon, transfer bacon to a plate lined with paper towels, dispose of drippings in pan.
Melt 2 tablespoons of butter in same pan.
Place bread on a rimmed baking sheet; pour melted butter over bread, and toss to coat.
Spread in an even layer, and bake in preheated oven until golden brown, 15 to 20 minutes.
Return saucepan to medium-high heat; add butter, and swirl to coat.
Add carrots and onion to pan.
Cook, stirring often, until carrots begin to soften, about 5 minutes.
Add flour to pan, and cook, stirring constantly, 1 minute.
Add milk, pumpkin, Lucky Dog Hard Cider, and salt to pan.
Bring to a boil, and cook, stirring constantly, 1 minute.
Reduce heat to medium, and cook 10 minutes.
Transfer soup to a blender. Remove center cap from blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid.
Process until smooth. With blender on low speed, add cheeses, 1⁄2 cup at a time, processing until smooth.
Stir in half-and-half.
Divide soup evenly among 4 bowls.
Top evenly with croutons, bacon, thyme, and pepper.