Preheat oven to 375F.
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 can be 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 for about 5 to 6 minutes or until the onion is tender and translucent.
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. It should be a thick base at this point.
Add water one cup at a time, pureeing between additions or until the soup is the consistency you desire.
Bring 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, wash the pumpkins with water, rinse thoroughly, and pat dry.
Carve a lid off the pumpkin top and remove the seeds from inside.
Broil pumpkins for 5 to 10 minutes (without the top).
Place each pumpkin onto a plate and fill with soup. Top with a dollop of crema, a sprinkle of paprika, and pepitas if desired.