Pumpkin Soup with Orange and Parmigiano Reggiano
Ingredients
- 1 medium (2 1/2–3-lb.) sugar pumpkin or butternut squash, trimmed
- 6 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 1 large yellow onion, thinly sliced
- 1 Fresno chile or red jalapeño, stemmed, seeded, and finely chopped
- 6 cups vegetable stock
- 1 cup crème fraîche, plus more to garnish
- Finely grated zest and juice of 1 orange
- Parmigiano-Reggiano, for serving
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