Roasted Pumpkin-Cider Soup

4 1/2 lbs sugar pumpkin, Hubbard or butternut squash
6 tablespoons unsalted butter
1/4 cup brown sugar
1 large onion, cut in large chunks
3 large carrots, cut in large chunks
4 cloves garlic, unpeeled
1 Granny Smith apples, peeled and quartered
1 tablespoon fresh rosemary, chopped
Salt and pepper
7 cups chicken stock
2 cups apple cider
1 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 cup crème fraîche

Preheat oven to 350°F.
Cut pumpkin in half and scoop out seeds.
Place in shallow roasting pan, cut sides up.
Divide butter and brown sugar among cavities.
Arrange onion, carrots, garlic and apple around pumpkin.
Sprinkle with rosemary and salt and pepper.
Pour 2 cups of stock around vegetables and cover pan with foil.
Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
Scoop pumpkin out of skin.
Squeeze garlic out of skin.
Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
(Can be made to this point and refrigerated for 2 days)
Transfer puree to a large saucepan and whisk in cider.
Add as much of remaining stock as necessary to achieved desired consistency.
Season with mace and ginger.
Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
Reseason with salt and pepper if necessary.
Serve in soup bowls with a dollop of crème fraîche.

Source of recipe: The New England Cookbook, by Brooke Dojny