Creamy Pumpkin Soup

Ingredients:
seeded Parmesan crisps:
2 ounces grated Parmesan
2 teaspoons toasted pumpkin seeds
2 teaspoons toasted sunflower seeds
1 teaspoon hemp hearts

2 tablespoons unsalted butter
1 shallot, minced
1-2 garlic cloves, minced
2 teaspoons fresh minced thyme leaves
1 teaspoon fresh minced sage leaves
pinch ground cinnamon
pinch ground clove
2 1/2 cups chicken or vegetable stock, divided
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream or half and half
salt and pepper to taste

crème fraiche, for serving (optional)

Directions:
1. Parmesan crisps: Preheat oven to 350˚F. On a baking sheet, lined with parchment (or a silpat) divide Parmesan into 4 small piles, 3 inches apart (they will spread quite a bit). Top each pile with a sprinkle of pumpkin seeds, sunflower seeds and hemp hearts.
2. Place baking sheet in oven and bake for 3 to 5 minutes or until Parmesan has melted into discs and lightly browned. Remove from oven and set aside until completely cooled.
3. Place a large pot over medium heat and melt butter. Add shallots and garlic and saute for 4 to 5 minutes or until shallots cook down a bit and begin to caramelize. Season with salt and pepper.
4. Add herbs and spices and continue to saute for an additional 2 to 3 minutes.
5. Add 1 1/2 cups of stock and simmer. Once soup is simmering, stir in pumpkin puree and season with salt and pepper.
6. Transfer mixture to a blender (or use an immersion blender, and add stock 1/2 cup at a time, between blending) and with the motor running, add remaining stock until fully incorporated.
7. Pour soup back into the pot and simmer over medium-low heat until soup slightly thickens. Stir in cream (or half and half) and adjust seasonings.
8. Ladle soup into bowls, top with a dollop of crème fraiche and gently crumble Parmesan crisps over each bowl. Serve.