Cajun Pumpkin Soup with Andouille & Spicy Breadcrumbs

Preheat oven to 350ºF.

Place pumpkin halves on the sheet and drizzle tops of pumpkins with olive oil, salt and pepper. Wrap each halve with foil and bake for about 1 hour or until softened. Remove from oven and let cool slightly before scooping out flesh into a bowl.

In a large pot, melt butter over medium-high heat. Next, add the onion, garlic, pepper, celery, andouille sausage, and cajun seasoning. Saute for about 5 minutes or until the onions have softened. Then add in cooked pumpkin and beer. Keep cooking until the beer has reduced by half. Add chicken stock to the pan and simmer for about 20 minutes.

Using an imersion blender, puree the soup. Add the creme freiche and continue pureeing the soup. If you need to add more stock, do so until you have you desired consitensancy. In a bowl, combine breadcrumbs with caynee pepper.

To serve, ladle soup in bowl. Garnish with spicy breadcrumbs and more creme freiche.