Spiced Butternut Squash-and-Pear Soup Shooters

Preheat the oven to 400 degrees. Gently drizzle the first 3 ingredients with oil, season with sea salt and pepper, and place in a jelly roll tin. Bake for 35 minutes or until soft and lightly browned. If desired, add the garlic, ginger and garam masala and mix well; bake for another 5 minutes.Pour the wine over the pumpkin mixture, stirring occasionally to warm up the skillet. Let stand for 10 minutes. Transfer to a blender; add the broth (in portions, if necessary) and beat until smooth. (For a uniform texture, pass the pumpkin puree through a wire mesh sieve, removing any solid particles.)Transfer the puree to a large saucepan and stir in the cream. Cook over medium heat for 3-5 minutes or until completely warmed up. Add salt and pepper to taste. Pour into glasses and garnish with pumpkin seeds if desired.