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1
Cut pumpkin into 4 inch chunks, reserving the seeds. Place pieces face down on a baking sheet with a small chunk of your 2 tsp butter underneath and a pinch of your 3 tsp salt rubbed in. Place the garlic cloves (still inside their skins) underneath two of the pumpkin chunks. Place in oven preheated to 375 degrees F for one hour or until pumpkin is fully cooked. Let cool and then scrape out flesh into a separate container, squeeze garlic out of skins, and be sure to keep any liquid in the pans from the cooking.
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2
In large stockpot combine milk, cinnamon, nutmeg, brown sugar and remaining 1/4 cup unsalted butter. Whisk on low heat until butter is fully melted. Bring almost up to a boil and then add mashed pumpkin, garlic, and reserved liquids. Bring this back up to heat.
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3
Turn off the heat and use an immersion blender to bring the soup to a smooth consistency.
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4
For the Pumpkin seeds: reduce oven temperature after cooking pumpkin to 350 degrees F.
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5
Toss cleaned seeds saved from the pumpkin with olive oil and salt. Spread in an even layer on a baking sheet.
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6
Cook for 15 minutes, stirring up often until golden and crunchy.
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7
Top the hot soup with a the crunchy seeds and a splash of fresh cream. Don't worry if you make too much, this is one dish that is even better re-heated.
