Creamy Butternut Squash Soup with Orange and Saffron

Name: Creamy Butternut Squash Soup with Orange and Saffron
Ingredients: 1/2 cup (80g) raw pepitas/shelled pumpkin seeds; 2 teaspoons maple syrup; 1/4 teaspoon red pepper flakes, or to taste; For Squash Soup:; 1/4 cup olive oil; 1 large or 2 small onions, sliced into 1-inch wedges; 1 medium (approximately 2 pound) butternut squash or pumpkin, peeled, halved and seeds removed; cut into 1-inch cubes; 1 quart vegetable broth; 2 tablespoons rose harrisa, more or less to taste*; 1/4 teaspoon saffron threads (about 8 threads); 1 teaspoon orange zest (from 1 large orange); 3/4 cup (180g) crème fraiche; 1/4 cup chopped fresh cilantro, to serve; salt and freshly ground black pepper, to taste