Pamela Nevarez-Fisher, who submitted this recipe, says it is inspired by one created by Chef Emeril Lagasse.

Roasted Pumpkin Soup with Crème Fraiche Garnish
Makes 6 first course servings

• 1 (2 pound) pumpkin, halved and seeds removed*
• 1 teaspoon salt
• 1/4 plus a pinch freshly ground black pepper
• 3 tablespoons olive oil
• 1 teaspoon ground allspice
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1 tablespoon minced garlic
• 31/2 cups chicken stock
• 1/2 cup heavy cream
• 2 Tbsp. crème fraiche
• 1/4 cup chopped parsley

Directions
Preheat the oven to 400 degrees F.

1. Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes.
2. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Compost the skin.
3. Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes.
4. Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
5. Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth. Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
6. Warm the soup bowls before serving by filling with hot water for several minutes; pour out the water, wipe dry.

To serve, place 1 cup of the soup in each of 6 warmed soup bowls. Drizzle with a dab of crème fraiche and chopped parsley.

This soup is also delicious with a few toasted pumpkin seeds on top.

* After you remove seeds from pumpkin, you can save some to plant and grow your own crop, or you can roast them for a tasty treat. To roast pumpkin seeds, clean them of all pumpkin goo, and then place them in a single layer on a parchment lined baking sheet. Sprinkle with sea salt (chipotle powder is also good) and put in a 350° oven, stirring once, until they begin to brown slightly around the edges. Remove from oven, cool, and store in a self-sealing bag or airtight container and enjoy.