Pumpkin soup (creamy pumpkin velouté)

Steps

1. Cut the pumpkin into thick wedges, scrape out the seeds and stringy fibers with a spoon, and peel with a knife following the curve. Cut the flesh into cubes of about 3 cm so they cook evenly.
2. Finely slice the onion and mince the garlic. Melt the butter in a large pot over medium heat, add the onion with a pinch of salt, and sweat for 6 to 8 minutes, stirring occasionally, until soft and translucent without browning. Add the garlic and stir for 1 minute.
3. Add the pumpkin cubes and stir for 3 to 4 minutes to coat them in butter: the edges will begin to soften and the pumpkin will release a sweet, fruity aroma.
4. Pour in the broth, just enough to barely cover the pumpkin. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, until a knife glides through the cubes with no resistance and they crush easily against the side of the pot.
5. Off the heat, blend for 2 to 3 minutes with an immersion blender or in a countertop blender until completely smooth and velvety.
6. Return to low heat, stir in the heavy cream, nutmeg, cinnamon, remaining salt, and black pepper, and warm through for 3 minutes without boiling. Taste and adjust: the soup should coat the back of a spoon; if it is too thick, thin it with a little hot water.
7. Finely snip the chives. Serve piping hot with a dollop of crème fraîche in the center, garnished with toasted pumpkin seeds and chives.