Adrianna's Spicy Squash Soup

Ingredients (20)

• 1 large acorn squash, halved and seeds scooped out
• 2 tablespoons olive oil
• 1 shallot, finely chopped
• 1 clove garlic, pressed or minced
• 1 cup canned pumpkin purée
• 1 teaspoon salt plus more, to taste
• 1 teaspoon ancho chile powder or regular chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• Teeny pinch of ground cloves
• 3 cups vegetable broth or water
• Juice from 1/2 lemon
• 1/4 cup pepitas (green pumpkin seeds)
• 1/2 teaspoon olive oil
• 1/4 teaspoon ancho chile powder or regular chile powder
• 1/4 teaspoon ground cumin
• Pinch of ground coriander
• Salt, to taste
• 3 tablespoons crème fraîche (optional, replace with a tiny splash of olive oil for vegan/dairy-free soup)