In large skillet, toast pepitas over medium-high heat. 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
In medium saucepan, heat oil over medium-high heat Add shallot; cook and stir 1 minute. Add garlic; cook and stir 30 seconds. Add squash; cook and stir 5 minutes. Add stock and heat to simmer; cook 5 minutes or until squash is tender. Stir in syrup, nutmeg and ½ teaspoon salt; cook 1 minute.
Transfer squash mixture to blender; blend on high 2 minutes or until smooth, adding 1 to 2 tablespoons water, if necessary. Makes about 3 cups.
Serve soup topped with chicken, crème fraiche and pepitas.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.