Curried Pumpkin Soup With Spicy Lentil Crisps

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9 pounds sugar pumpkins or butternut squash, halved lengthwise

2 tablespoons vegetable oil

5 pears—peeled, cored and cut into 2-inch chunks

3 large Spanish onions, sliced

10 garlic cloves, chopped

3 1/2 tablespoons curry powder

Salt and freshly ground pepper

4 quarts chicken stock or canned low-sodium broth

1 1/2 cups dry white wine

1 cup crème fraîche or heavy cream

Lentil Crisps

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