Carefully cut each squash into quarters. Slice a piece of butter and place on each piece of squash, sprinkle with salt, and place on a foil-lined baking sheet skin sides down. Roast for one hour or until the squash is tender.
When the squash is cool enough to handle scoop it into a bowl and reserve. Warning: This part is kinda messy.
In a dry skillet toast the pepitas for about 5 minutes or until they start to pop. Set aside to cool off and reserve.
Heat the olive oil in a caldero (soup pot) over medium heat. Add the leek, onion, celery, ginger, garlic, and chile pieces. Stir frequently, until the onion is tender and translucent, about 5 to 6 minutes.
Add the broth, squash, and apple. Bring the broth to a simmer over medium-low heat and cook for about 20 minutes.
Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you desire. Bring up to a simmer again and season the soup as needed with salt, pepper, and orange peel.
If you chose to serve this soup in pumpkins like I did, wash the pumpkins with water, rinse thoroughly, and pat dry. Carve a lid off the top and remove the seeds from inside. I broiled my pumpkins for 5 to 10 minutes while the soup was simmering, but this step is not necessary.
Place each pumpkin onto a plate and fill them with soup topped with a dollop of crema, a sprinkle of paprika, and pepitas if desired.
For s spicier soup, feel free to up the amount of chile.