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1
Preheat the oven to 400F.
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2
Cut the squash in half lengthwise, and remove the seeds.
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3
Place the squash cut side down on a cutting board, and use a sharp knife to remove the peel.
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4
Slice the squash into 1-inch-thick wedges.
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5
Cut the fennel in half lengthwise and then into 1/2-inch-thick wedges.
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6
Toss the squash and fennel with the olive oil, 1 teaspoon salt, and some freshly ground black pepper.
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7
Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and slightly caramelized.
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8
Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned.
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9
Pound them coarsely in a mortar.
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10
Heat a Dutch oven or soup pot over high heat for 2 minutes.
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11
Add the butter, and when it foams, add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt, and a good amount of freshly ground black pepper.
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12
Reduce the heat to medium-high, and cook about 10 minutes, stirring often, until the onions are soft, translucent, and starting to color.
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13
Add the squash and fennel, and stir to coat with the onions for a minute.
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14
Turn the heat back up to high and pour in the sherry.
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15
Let it reduce for a minute or two, and then add the stock and 1 tablespoon salt.
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16
Bring to a boil, turn down the heat, and simmer 20 minutes.
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17
Strain the soup in a colander set in a pot.
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18
Put a third of the solids into a blender with 1/2 cup of the broth.
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19
(You will need to puree the soup in batches.)
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20
Process at the lowest speed until the squash mixture is pureed.
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21
Add another 1/2 cup broth and then turn the speed up to high and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream.
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22
Blend at least a minute on high speed, until the soup is completely smooth and very creamy.
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23
Transfer to a container, and repeat with the rest of the ingredients.
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24
You may not need all the liquid.
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25
Taste for balance and seasoning.
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26
Pour the soup into six bowls, spoon some creme fraiche in the center of each, and scatter the pumpkin seeds over the top.
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27
Or serve family-style in a tureen with the creme fraiche and pumpkin seeds on the side.
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28
Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned.
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29
Pound them coarsely in a mortar.
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30
Melt the butter in the cumin pan over medium heat.
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31
Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them.
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32
Toss the pumpkin seeds to coat them well with the butter, and cook a few minutes, until just after they begin to pop and color slightly.
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33
Turn off the heat, and wait 30 seconds.
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34
Add the honey, tossing well to coat the pumpkin seeds.
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35
Spread on a plate and let them cool.
