Pumpkin soup in pumpkin pots

Ingredients:

For pots:

• 4 small baking pumpkins (such as bully or sugar pie), acorn squash, or pumpkins
• 2 teaspoons of sugar
• Coarse salt

For the soup:

• 1 medium butternut squash or kuri squash (about 1 kg), peeled and cut into 2.5 cm pieces
• 3 tbsp (45 g) unsalted butter
• 1/2 small onion, chopped
• Coarse salt
• 2 sprigs of thyme
• 1 teaspoon of sugar
• 3 tablespoons heavy cream (optional)
• Freshly ground pepper

Toppings:

• Pumpkin seeds
• Croutons (crackers) made from unleavened and/or rye bread
• Paprika, chili powder or pimento pepper
• Pan-fried prosciutto, serrano, or bacon
• Fried onions
• Fried sage or parsley leaves

Preparation:

1. Prepare the pots: Preheat the oven to 400°F (205°C). Using a paring knife, cut a large circle around the stem of each pumpkin (or make a zig-zag cut if desired). Remove the "cap" and scoop out the seeds and soft fibers.
   
   Sprinkle the inside of each pumpkin with 1/2 teaspoon of sugar and salt. Place the pumpkins with their lids on a baking sheet. Bake until tender, 20-35 minutes, depending on size.
2. While the pumpkins are roasting, prepare the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon of salt. Tear off the thyme leaves, add them to the pan, increase the heat to medium, and cook, stirring occasionally, until the onion is soft, about 5 minutes.
   
   Add the pumpkin pulp and sugar and cook, stirring, until a glaze forms, 3-4 minutes. Add 5 cups of water and bring to a boil. Reduce heat and simmer, uncovered, until the pumpkin is tender, 15-20 minutes.
3. Place the mixture in batches in a blender, cover loosely to allow steam to escape, and puree until smooth. Pour back into the saucepan (or puree directly in the saucepan with an immersion blender). Add heavy cream, if desired. Season with salt and pepper, and add to the soup with your favorite topping.
4. Culinary advice: When pureeing hot liquids, let them cool for 5 minutes or so, then transfer to a blender, filling it only halfway. Place the lid on top, leaving one end open. Cover the lid with a kitchen towel to prevent splashes, and blend until smooth.