Roast the Butternut Squash:

Fire Option: Place the squash halves, rubbed with olive oil, salt, and pepper, cut-side down on a grill grate over medium heat, or wrap them in foil and nestle them into the hot coals. Cook for 30-40 minutes, turning occasionally, until tender and slightly charred.

Oven Option: Preheat the oven to 400°F (200°C). Rub the squash with olive oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for 45-50 minutes until tender and caramelized around the edges.

Prepare the Soup Base:

Fire Option: In a fire-safe pot or Dutch oven, heat olive oil over the flames. Add chopped onion and garlic, sautéing until soft and golden (5-7 minutes). Stir in smoked paprika and cumin, cooking for 1 minute until fragrant.

Stovetop Option: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft and golden (5-7 minutes). Stir in smoked paprika and cumin, cooking for 1 minute until fragrant.

Blend the Soup:
Scoop the roasted squash flesh into the pot. Add broth and bring to a simmer. Blend the soup using an immersion blender (or transfer to a blender in batches) until smooth. Stir in the cream and adjust seasoning with salt and pepper. Keep warm.

Char the Sage and Toast Pumpkin Seeds:

Fire Option: Heat a dry skillet over the fire or place directly on the grate. Add sage leaves, cooking until crispy (about 30 seconds per side). In the same skillet, toast pumpkin seeds with smoked salt and cayenne for 2-3 minutes until fragrant.

Stovetop Option: Heat a dry skillet over medium heat. Add sage leaves and cook until crispy (30 seconds per side). In the same skillet, toast pumpkin seeds with smoked salt and cayenne for 2-3 minutes.

Serve:
Ladle the soup into bowls and garnish with charred sage and spiced pumpkin seeds.