6 Each Trimmed Butternut Squash 3 Fluid Ounce Olive Oil 4 Each minced Garlic 1 Each diced Yellow Onion 1 Each diced Jalapeno 1 Each diced Red Bell Pepper 6 Cup Vegetable Stock 1 Cup Creme Fraiche 1 Each Zest and Juice Oranges 4 Ounce Pepitas 1 Teaspoon Smoked Paprika
Halve and seed the Pumpkin or Butternut Squash, saving seeds. brush with olive oil, salt and pepper and roast at 350 on parchment for 40 minutes or until fork tender. Cool in walk in. Toss Pepitas with olive oil, smoked paprika, salt and pepper and toast in oven. About 5 Minutes. Alternatively, rinse, dry and roast pumpkin seeds from you pumpkin at 300 degrees for about an hour. Let cool. In a large sauce pan heat 2 ounces olive oil and saute your garlic, onion and chile on medium high, until softened. Scrape pumpkin flesh and add to your pan, discarding skin. Pour in vegetable stock and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until soup is slightly reduced, 35 to 40 minutes. Puree with immersion blender until very smooth. Stir in creme fraiche, orange zest and juice and adjust seasoning with salt and pepper. Serve with toasted pepitas, and another dollop creme fraiche.