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1
Preheat the oven to 400 degrees and line 1 large and 1 small baking sheet with aluminum foil.
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2
With a large knife, split the squash in half, then scoop out and reserve the seeds.
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3
Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper.
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4
Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.
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5
Remove any orange fibers from seeds and rinse them under running water.
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6
Drain and place on paper towels to dry.
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7
Toss seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt.
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8
Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally, until well browned, about 10 minutes.
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9
Remove from the oven and set aside.
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10
Scoop the flesh from the squash shells and place it in a kettle.
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11
Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin.
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12
Bring to a boil, lower and simmer, uncovered, for 10 minutes.
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13
Working in small batches, transfer the soup to the container of a blender and blend until smooth.
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14
Return the soup to the pan.
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15
Stir in the cream and bring back just to a simmer.
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16
Season with salt and pepper to taste and serve garnished with the cumin seeds.
