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1
The day before serving, add buttermilk to heavy cream in a plastic container.
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2
Cover tightly with cheese cloth or towel and set at room temperature overnight or until it reaches the desired consistancy (I like it a little looser than commercial sour cream).
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3
Cover with lid and refrigerate.
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4
Preheat oven to 375F.
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5
Cut away stem of pumpkin and then cut in half.
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6
Scrape out pulp and seeds (the seeds are really good rinsed and roasted also).
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7
Cut the pumkin into 2 inch wedges, brush with butter or oil and lay out on sheet pan.
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8
Roast until a knife passes easily through the flesh, and the pumpkin is slightly carmelized, about 35-45 minutes.
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9
Set to cool.
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10
When pumpkin has cooled, peel and mash.
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11
Set a soup pot over medium heat.
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12
Add butter and saute vegetables (white mirepoix) until soft.
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13
Add stock and rice.
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14
Rapidly bring to a boil and then reduce heat to a low simmer.
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15
Simmer until rice is tender.
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16
Add prepared creme fraiche, brown sugar, clove and nutmeg, stir, and bring back to simmer.
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17
Add to blender and carefully puree (puree in small batches to avoid splashing hot liquid).
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18
Blend with mashed pumpkin until smooth.
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19
Season to taste.
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20
Mix cinnamon with remaining 1/2 cup of creme fraiche.
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21
Serve in hot bowl and garnish with creme fraiche.
