Two pumpkin recipes from local chefs--one savory, one sweet

1 tbsp. olive oil
2 lbs. chicken wings
1 large yellow onion coarsely chopped
2 carrots coarsely chopped
1 bay leaf
1 star anise
1 clove
5 black peppercorns
1 stick cinnamon
1/4 c. chopped ginger
3 quarts water
1 large pie pumpkin
1 tbsp. olive oil
1 tsp. lemon juice
1 tbsp. maple syrup
Salt
Pepper
Light cream
Allepo pepper

Preheat oven to 400 degrees. Heat olive oil in a large saucepan over medium heat. Without crowding the pan, add chicken wings and brown on both sides. Remove and set aside. Add carrots and onions to pan and cook 4-5 minutes. Add chicken, spices, water, and ginger and simmer gently for 45 minutes. While the stock is simmering, cut pumpkin into three pieces. With a large spoon, remove seeds from inside, brush with olive oil and season liberally with salt and pepper. Place pumpkin on a baking sheet and roast at 400 degrees until soft, about 40 minutes. Remove from oven and remove the skin (a sharp paring knife is helpful). Cut into one-inch cubes.

Strain the stock through a sieve to remove solids and place back on the stove, reserving 1 cup. Add pumpkin and boil gently for 10 minutes. Pour soup into a blender (place a paper towel under the lid to avoid a hot soup explosion!) and blend for three minutes until very smooth. If soup is too thick, add reserved stock until the desired consistency is reached. Stir in lemon juice, maple syrup, and salt to taste. Garnish with light cream and a pinch of allepo pepper.