Start by Preheating your oven to 425F (218C).

Take your pumpkin and squash, wash them, and cut them in half long ways. Take a spoon (or preferred seeding method) and scoop all the seeds out.

Once the pumpkin and squash are seeded, drizzle olive oil, salt and pepper. Place them face down in your baking dish.

Bake for 45 minutes.

Now, you will take your onion and fennel and give them a good chop.

Add olive oil and butter to your soup pot and heat it up.

Take your chopped onion and fennel, add it to the pot, and sauté until it browns about 3-5 minutes.

When your onion and fennel finally brown it is time to add the garlic and thyme to be sauteed.

Sauté the garlic and time for about 3 minutes, until the garlic and thyme become fragrant. (You may need to add a little more olive oil at this step).

While that is cooking, it's time to take the pumpkin and squash out of the oven. You will know they are ready by pushing on the skin. It should be really soft.

Let the pumpkin and squash cool and bit, then peel them and place the meat in the soup pot. - As pictured above.

Take your wooden spoon, mash it up, and mix it well with the onions, fennel, garlic, and thyme.

Now, you are going to add your broth. I would start with 4 and go from there. Like I said, I did 5 cups. But even 6-7 cups would be fine, just less creamy.

Bring it to a boil on the stove. Once it boils, turn off the burner.

Add your 1/2 cup of coconut milk, salt and pepper.

Now, blend your immersion blender well until it's very smooth. No chunks.

It is time for the taste test. You may need to add more salt or pepper. I loved the clear taste of pumpkin and squash that just melted with time. I used salt and pepper just to enhance the flavor of the vegetables. I didn't feel the need to add more spices. See notes below for suggestions.

Serve with fresh Sourdough Bread and butter. Enjoy this roasted pumpkin soup with friends and family.