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1
Preheat oven to 375 degrees.
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2
Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face.
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3
Set aside.
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4
Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves.
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5
Peel each wedge with a sharp swivel peeler.
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6
Cut flesh into 2-inch chunks and set aside.
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7
In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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8
Sprinkle this mixture into pumpkin cavities, dividing evenly.
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9
Cut 1 tablespoon butter into bits and divide between pumpkins.
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10
Replace pumpkin tops and place pumpkins in a shallow roasting pan.
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11
Roast 30 to 40 minutes until tender when pierced with a knife but still intact.
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12
Remove from oven and set aside.
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13
While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy.
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14
Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color.
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15
Add garlic and cook 1 minute to release flavor.
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16
Add diced potato, chunked pumpkin flesh and stock and bring to a simmer.
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17
Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft.
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18
Pass soup through a food mill fitted with the fine blade into a clean pot.
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19
Whisk in cream, taste and adjust seasoning and set aside.
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20
Roasted pumpkins and soup should be done at about the same time.
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21
To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins.
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22
Carefully ladle soup into each pumpkin, filling about 2/3 full.
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23
Replace pumpkin tops, place each pumpkin on a plate, and serve.
