Roasted pumpkin velouté with honeynut squash spheres and toasted pumpkin seeds

Clean the pumpkins with wet paper towels, cut in half, scrape out the seeds and fibres and save them for the stock.

Peel the honeynut squash, slice, cut into bâtonnets and three millimeter dice for the garnish; trimmings to the stock, flesh to the velouté.

Mince the shallots and set aside.

Coat the bottom of a large oven-proof sautoir with olive oil and salt; add garlic, ginger, rosemary, bay leaf, pear, apple and orange, and top with the pumpkins.

Cover with foil and bake for 40 minutes; the oven is said as '425 degrees Fahrenheit to 10 Celsius'.

Saute the squash brunoise with the shallots, olive oil, salt and a dash of dark brown sugar for about 5 minutes; add heavy cream and reduce.

Cool to room temperature, fill half sphere silicone molds, freeze about 2 hours, assemble into spheres and keep refrigerated until serving.

Flip the pumpkins and stuff the halves with the pear, apple, orange, ginger, garlic and herbs from underneath; return to the oven 30 to 40 minutes more.

Scrape the flesh out of the pumpkins (red curry squash skin is edible and can stay), squeeze out the garlic, and put the scraps and herbs in the stock.

Melt butter in the roasting pan, add the chopped roasted mixture and the pumpkin stock, top up with more veggie or chicken stock, squeeze in the roasted orange juice and cook 30 minutes covered.

Blend in three or four batches, never filling the blender to the top, adding a chunk of butter to each batch for an emulsion; sieve.

Bring back to a boil, adjust with salt and pepper, and thin with water or stock if too thick.

Plate a squash sphere in the center with a generous amount of velouté, a few drops of black truffle oil and the toasted pumpkin kernels.