Roasted Pumpkin Soup with Cinnamon Creme Fraiche and Toasted Pumpkin Seeds

There was I time when I didn't think I would ever be able to face another bowl of pumpkin soup again. That time was when my, then two year old, son would eat very little else (we call it his pumpkin soup period). That's all he would eat... that and oatmeal. And when I say pumpkin soup, I actually mean pumpkin puree watered down with a little unseasoned chicken stock... ew!  I can't tell you the number of spoonfuls that went into that little rosebud mouth of his (not to mention those slopped on the floor, smeared on tables, sneezed out or burped up... sorry!), but it was A LOT! He ate so much of it that I thought he would make like Cinderellas carriage and turn into a pumpkin at midnight. I must have seen pumpkin soup every other day during that time. I was OVER pumpkin soup for a long time. I've made much tastier versions for him since then, which he still eats bowl after bowl of, but I rarely partake in it myself due to my pumpkin soup over-exposure. But my little Prince Charming has since moved on. We've seen him go through many other stages like the hot dog period, the burger period, the baked bean period, the mashed potato period, the pasta period and the Mexican food period (which includes sub-categories of an enchilada period, a nacho period, a taco period and a burrito period)... come to think of it, we haven't actually seen the end of any of those periods yet..., but pumpkin soup still remains a favourite with him. And this is one version that I actually enjoy eating too, and believe me, that means it's really good.

Roasted Pumpkin Soup with Cinnamon Creme Fraiche and Toasted Pumpkin Seeds 
slightly adapted from Bobby Flay's Mesa Grill Cookbook
Serves 6

For the Soup:
2kg Kent pumpkin (enough to yield 3 cups of puree), unpeeled and chopped into about 5cm dice

1/2 teaspoon cinnamon

1 teaspoon sea salt flakes

2 tablespoons extra virgin olive oil
3 cups chicken stock

2 tablespoons honey

2 tablespoons maple syrup

1 chipotle chilli in adobo sauce (if you can't get them, then use some chilli powder and some smoked paprika, to taste)
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 teaspoons chipotle puree
3/4 cup creme fraiche
Salt and freshly ground pepper
1/2 cup toasted pumpkin seeds, for garnish

For the Toasted Pumpkin Seeds:

1/2 cup raw pumpkin seeds

1 tablespoon vegetable oil

Sea Salt Flakes

Make the Soup:

Preheat the oven to 200 degrees C.

Put the pumpkin in a bowl and sprinkle with 1/2 teaspoon cinnamon. a good pinch of salt flakes and olive oil and toss to coat. Put the pumpkin on a baking sheet and roast for 1 hour, until soft and golden. Once cool, scoop the flesh from the skin, pop the flesh into a food processor along with the chipotle chilli and sauce, and blitz until smooth. Discard the skin. 

Put the chicken stock in a large Dutch oven and bring to a boil. Whisk in the pumpkin and chipotle puree, 1/2 teaspoon cinnamon, allspice,ginger, nutmeg, honey and maple syrup. Reduce the heat to low and simmer for 15 to 20 minutes. 

Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. 

In a small bowl, mix together the remaining creme fraiche and remaining 1/2 teaspoon cinnamon until combined. 

Divide the soup among 6 bowls and garnish with the cinnamon creme fraiche and a handful of toasted pumpkin seeds.

Make the Toasted Pumpkin Seeds:

Preheat the oven to 160 degrees C.

Toss the seeds with the oil and a generous pinch of sea salt flakes. Spread on a baking tray and bake, tossing occasionally, for 15 to 20 minutes, until they are lightly golden brown and crisp. Let cool.