Pre-heat oven to 300 degrees.
Cut off the tops of the pumpkins.
With a grapefruit or serrated spoon, scrape out the meat and seeds, being careful not to scrape the bottom too thinly.
Once hollowed out, spray the inside of the pumpkin with the organic coconut oil spray.
Sprinkle with salt and pepper.
Wipe the outside of the pumpkins with a paper towel to remove the extra oil so they do not char in the oven.
Place upside down on a cookie sheet lined with a cooking rack and bake with the tops off but also in the oven for 15 minutes. Watching closely to be sure they do not crack or split. You will know they are done when they no longer smell raw and have a sweet pumpkin aroma to them. .
To Make the Butternut Squash Soup:
Heat the olive oil over high heat in a large non-metallic stock pot.
Add the chopped onion pieces until they begin to soften and turn translucent before they begin to brown, about five minutes.
Add the butter and then add the squash and cook stirring occasionally until the edges begin to brown and the squash begins to soften on the outside layer, about 10 to 12 minutes.
Add the garlic and cook for another minute until it softens being careful it does not brown or begin to burn.
Add the vegetable stock, thyme, sage and bring to a simmer. Simmer until the squash is very soft about 20 mins.
Take the soup off the heat, and then pour in the heavy cream. Puree the soup using an immersion blender.
Season with salt and pepper. Pour into your roasted Tiger Pumpkin Bowls.