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Roughly chop the onion and the white part of the leek. Peel, seed and chop the pumpkin into 1-inch cubes. Heat olive oil in a 4 to 6 quart stockpot. Sauté the onion and leek over medium-low heat for 10-15 minutes until soft. Add the pumpkin, stock, nutmeg and cinnamon stick. Squeeze the roasted garlic cloves out of their skins and into the stock mixture. Bring to a boil, reduce the heat and simmer until the vegetables are soft. Remove the cinnamon stick. Purée the mixture in 2 cup batches in a food processor until smooth. Return the mixture to the pot. Stir in the cream. Season with salt, pepper and lemon juice.
Mix together the crème fraîche and five spice powder. Swirl 1 Tbsp on top of each bowl of soup and serve immediately.
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