Directions

1. Preheat oven or smoker to 375°F.
2. Cut, quarter, and remove the seeds of one sugar pumpkin (NOT a halloween pumpkin) and one butternut squash. Place on a foil lined baking sheet, drizzle with olive oil, and season with kosher salt and white pepper.
3. Bake or smoke for 45 minutes. Allow to cool then peel skin and cube.
4. In a large pot, heat 2 teaspoons of olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.
5. Stir in the roasted pumpkin and squash. Season with nutmeg, coriander, kosher salt, and white pepper.
6. Add the vegetable or chicken broth and bring to a boil.
7. Once it starts to boil, reduce heat to low and blend until smooth using an immersion blender. (Alternatively, you can carefully transfer to a blender, blend until smooth, then return to the pot.)
8. Taste and add a pinch of chili powder, if desired. Bring back to a simmer and add a splash more broth, until desired consistency is reached.
9. To serve, ladle into bowls and garnish with toasted pumpkin seeds, a sprinkle of cinnamon and black pepper, and a drizzle of garlic oil.