• Preheat oven to 375° F. and line a baking sheet with foil.
• Cut the pumpkin and butternut squash into quarters and scoop out the seeds. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
• Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh. Remove from the oven and cool slightly then peel of the skin and cut into cubes.
• Add a tablespoon of olive oil to a large pot and heat over medium-high heat. When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
• Add in the roasted butternut squash and pumpkin and stir to combine. Add in the nutmeg, coriander, kosher salt and white pepper and stir together. Pour in the broth and bring to a boil over medium heat.
• Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth. Taste and add more seasoning if needed. Top the soup with some of the spiced pepitas.

Spiced Pepitas

• Heat a small non-stick skillet over medium heat.
• In a small bowl toss together the pepitas, oil and spices until coated. Add the pepitas to the skillet and toast until they start to turn light brown and become fragrant. Remove from the heat and cool.