This savory roasted pumpkin soup from scratch is a delightful addition to your Thanksgiving spread.
Preheat oven to 400 degrees and place pumpkin on a foil lined baking sheet with a rim. Roast pumpkin in oven for one hour. Cool.
Meanwhile, in a large, heavy-bottomed pot, saute onions and garlic in butter or olive oil on medium heat until soft and slightly browned. Peel pumpkin skin off and add the pulp to the stockpot.