Wrap the baby pumpkin in foil and roast for 45 min to an hour until tender.
Split the squash and remove and discard seeds.
Make a thick slice of the top of the squash and reserve it for dicing.
Season with oil, salt, and brown sugar.
Roast with the pumpkin at 350°F/190°C until tender for 45 min to an hour. Reserve.
In a large saucepan brown the butter. Use a large pot as the butter will bubble. Brown until fragrant and nutty. Should be dark brown. Reserve.
Dice the reserved butternut squash into large dice.
Saute in a medium saute pan on medium-high heat in oil. Do not move the squash to often to ensure a deep roast color. Saute for 5 minutes until just tender.
Add salt, pepper, brown sugar. Allow the sugar to caramelize and reserve.
Remove the skin from the squash and place in the blender.
Add the brown butter, orange juice, brown sugar, salt, and cayenne. Blend on high to the proper consistency. NOTE: do not overload blender/blend in several batches. Adjust seasoning to taste. Reserve warm.
In a mixing bowl, add all the ingredients of【Garnish】and mix well.
Remove the top from the baby pumpkin and using a spoon remove seeds and flesh from the baby pumpkin. Be mindful not to puncutre the skin.
In the pumpkin " bowl" add diced squash and pomegranate seeds.
Pour the warm soup into the pumpkin, top with creme fraiche and chives.