Preheat the oven to 400 degrees F.
Toss the diced pumpkin in olive oil
and cane syrup. Season with salt and pepper. Mix well. Place the pumpkin on a parchment lined baking sheet. Roast
for 15 to 20 minutes or until tender. Remove from the oven and cool.
In a large saucepan
the butter. Add the onions
and saute for 6 to 8 minutes, or until caramelized. Season with salt and pepper. Add the garlic, bay leaves, and stock. Stir in the pumpkin, cinnamon
, and nutmeg
and bring to a boil Reduce to a simmer
and cook the soup until the pumpkin is very tender, about 25 minutes.
Remove the bay leaves from the soup, and with a handheld blender
, puree the soup until smooth. Slowly whisk
in the cream. Whisk in the peanut butter. Reseason with salt and pepper, if necessary. Simmer the soup
, stirring occasionally, for 15 minutes. Remove from the heat and ladle into shallow bowls.
In a small mixing bowl, combine the chives
, duck confit
and pumpkin seeds
. Mix well. Garnish
each soup with the relish.