Begin by placing one whole and uncut pumpkin in an oven at 400 degrees and roast for 45 minutes.
After roasting is complete, cut the pumpkin into half.
Scoop out and discard the flesh and seeds.
Cut the pumpkin halves into wedges.
Then slice off the skins.
Cut the pumpkin into 1-inch chunks.
In a pot or dutch oven, melt butter over medium heat, and add the shallot, garlic, and mushrooms. Sprinkle with salt and pepper. Sauté until soft.
Add pumpkin chunks to pot.
Combine sage, thyme, ground cayenne, ground all spice, ground cloves, and ground cardamom. Stir these ingredients together.
Next, deglaze the bottom of the pot with bourbon and stir again.
Include the maple syrup, chicken stock, and water. Stir once more.
If you want to serve your soup in a pumpkin. Complete the following step: Place your second pumpkin (after you have removed the inside flesh and seeds) in the oven and roast for 25 minutes at 400 degrees until tender when poked with a fork.
Consecutively, cover the pot of pumpkin broth and bring to a simmer for about 30 minutes.
Then transfer the broth to a blender or food processor and puree until smooth. Do it in batches instead of overloading your blender.
Move pureed soup back into the pot and add the coconut milk. Stir and then let simmer for 20 minutes.
Season with salt and more maple syrup to taste.
Serve in rustic roasted pumpkin or in a regular bowl. Garnish with sage.