Kabocha Squash Fennel Soup
Ingredients
- 2 pounds kabocha squash (about 1 medium sized squash)
- 2 medium fennel bulbs
- 4 tablespoons olive oil
- 2 teaspoons fennel seeds
- 4 tablespoons unsalted butter
- 2 cups sliced onions
- 1 tablespoon thyme leaves
- 2 chiles de árbol
- 1 bay leaf
- 3/4 cup sherry
- 10 cups chicken stock or vegetable stock or water
- 1/4 cup crème fraiche
- candied pumpkin seeds
- salt & freshly ground black pepper
- 1/4 teaspoon cumin seeds
- 2 teaspoons unsalted butter
- 1/2 cup raw pumpkin seeds
- 1 tablespoon granulated sugar
- generous pinch each of ground cinnamon, paprika, and cayenne pepper
- kosher salt
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