Pumpkin Soup with Orange and Parmigiano-Reggiano

Ingredients

• 1 medium (2 1/2–3-lb.) sugar pumpkin or butternut squash, trimmed
• 6 tbsp. extra-virgin olive oil
• Kosher salt
• freshly ground black pepper
• 4 cloves garlic, minced
• 1 large yellow onion, thinly sliced
• 1 Fresno chile or red jalapeño, stemmed, seeded, and finely chopped
• 6 cups vegetable stock
• 1 cup crème fraîche, plus more to garnish
• Finely grated zest and juice of 1 orange
• Parmigiano-Reggiano, for serving