Heat olive oil and butter in a large soup pot or Dutch Oven and add the shallots, carrot and celery. Saute for about 8 - 10 minutes until tender but not brown.

Season with salt, ginger, pepper and add the cinnamon sticks. Pour in the vegetable broth and the wine . Add the butternut squash slices, pumpkin flesh and cover and simmer for about 20 more minutes.

Turn off the heat  and discard the cinnamon sticks and let it cool for a few minutes.

In a blender puree the soup until smooth. and creamy. Return the beautiful creamy mixture to the soup pot and over medium heat reheat the soup. Add half of the heavy cream and season if need it.

Serve in the pumpkin drizzled with heavy cream and topped with roasted Pumpkin seeds.

WINE SUGGESTION: A buttery Chardonnay or Sauvignon Blanc