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Preheat oven to 400 degrees. Cut pumpkin in half lengthwise, remove seeds and place on a foil-lined baking sheet, cut side down. Roast in oven for approx. 40 minutes until brown and soft. Remove from oven and let cool for 10 minutes. Scoop out pumpkin center (discarding the shell) and place in large bowl.While the pumpkin is roasting, in a separate bowl, add the creme fraiche orsour cream, and blend with the grated orange rind, nutmeg and cinammon. Cover and refrigerate. In a large soup pot, heat the olive oil and butter and saute the diced onion, apple, minced onion, thyme, ginger, salt and pepper for 10 minutes, until soft. Add the roasted pumpkin, chicken broth and water and mix well. Turn heat to high and bring to a boil. Reduce heat and simmer for 10 minutes, uncovered. Turn off heat, remove from stove and let soup cool down fer several minutes. In small batches, ladle the soup from the pot into a blender or a food processor, and process until smooth. Return soup to pot and reheat over a low flame, approximately 5 minutes. Taste for seasoning and add salt and pepper if desired. Divide into small soup bowls or mugs and serve immediately, topped with a dollop of the Spiced Creme and a sprinkle of the chopped chives!
