Originally posted on Cooking Without Limits:
Better pumpkin soup in the world. You can see the pumpkins that I used in the photos.I was so surprised that are so good. I don’t know the name of this type of pumpkin, but it is so good. ? Ingredients: – 5 tablespoons unsalted butter – 3  pumpkins , halved and seeded – salt and freshly ground pepper – 1 medium onion, chopped – 3 cloves garlic, minced – 1 teaspoon turmeric – 1/4 teaspoon freshly grated nutmeg – 8 cups chicken or vegetable stock Directions: Preheat oven to 375 degrees. Line one baking sheet with parchment paper. Coat it with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes. Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric  and nutmeg. Cook and stir frequently, for 2 minutes. Set aside. When pumpkin is cool enough to handle, using a spoon, scrape…