Serves 6.

2 Small Sugar Pumpkins, halved and seeded
3 Tbs. Unsalted Butter, softened
Salt and pepper
5 Cups Chicken or Vegetable Stock
2 tsp. Olive Oil
Pinch saffron
1/4 Cup Hot Water
1/2 tsp. Ground Cinnamon
1/4 tsp. Grated Nutmeg
¼ tsp. Ground Cumin
¼ tsp. Ground Coriander
Pinch of Ground Cloves
1 Cup Creme Fraiche
¼ Cup Heavy Cream
One Chipotle Chile (canned, in sauce)
Pepitas*
Finely chopped chives

 *Spiced, toasted pumpkin seeds- available in bulk in many markets or follow the recipe below.

METHOD:
Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter.  Season with salt and pepper. Turn pumpkin cut side down in pan, cover pan with foil.  Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender.

Remove the pumpkin from the oven and scoop out the pulp from the skin. Place the pumpkin in a large saucepan and add the stock. Simmer for 20 minutes.

Using a hand blender, food processor or regular blender, puree mixture until somewhat smooth.  You may need to process in batches.

Return soup to medium saucepan. Meanwhile, heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds, or until fragrant.  Add in the water.  Bring to mixture to a boil over medium high heat. When saffron mixture boils, add it to the squash and stock mixture.  Add in seasonings  and  spices and cook for 10 minutes, adding more stock or water, if necessary.

Remove pan from the heat.  Using a processor, puree chipotle and crème fraiche together until well-combined. Now take approximately ½ to ¾ cup of crème fraiche mixture and add it to the soup.  Season with salt and pepper, to taste.  Ladle into bowls and drizzle a little more crème fraiche and chipotle mixture on top. Garnish with pepitas and minced chives.

Pepitas:
1 Tbs. Unsalted Butter
1 Tbs. Sugar
½ tsp. Ground Cumin
¼ tsp. Cinnamon
¼ tsp. Paprika
¼ tsp. Cayenne
½ Cup Raw Green (hulled) Pumpkin Seeds
¼ tsp. Salt
 
METHOD:
Melt butter in heavy saucepan over medium heat.  Stir in sugar, cumin, cinnamon, paprika, cayenne and salt.  Cook without stirring until caramelized.  Add pumpkin seeds and cook stirring constantly until seeds are puffed and golden.  Transfer to plate to cool.  When seeds have hardened, break up clumps with fingers.