1 4-pound pumpkin
1 large onion, thinly sliced
2 tablespoons fresh ginger, peeled and minced
2 whole cloves garlic, peeled
2 tablespoons butter
1 teaspoon dry mustard
1 teaspoon ground ginger
6 cups chicken stock
1 bay leaf
Salt and pepper to taste
2 tablespoons crème fraîche
cilantro for garnish

Heat oven to 375 degrees. Slice pumpkin into quarters. Scoop out seeds and place cut-side up in roasting pan. Scatter sliced onions, fresh ginger and garlic cloves around pumpkin. Drop 1⁄2 tablespoon of butter into each pumpkin quarter. Sprinkle all with dry mustard and ground ginger. Pour about 1 cup of stock into pan. Cover pan tightly with foil and bake for about 45 minutes, until pumpkin is soft.

Remove pan from oven and allow to cool slightly. Pour stock-moistened vegetables (with stock) into stockpot on top of stove. Scoop pumpkin from shell into pot and add remaining 5 cups of stock and bay leaf. Bring to simmer over medium heat. Use a stick blender to blend all ingredients into smooth soup. (You can also use a blender or food processor.) Cook for 5 minutes. To serve, ladle into bowls and garnish with about 1 teaspoon of crème fraîche and chopped cilantro. Serves 6.