Preheat the oven to 350�F. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg. Arrange the squash cut side down in a roasting pan and bake until tender, about 1 hour. Cool, scoop out the insides of the squash, and pur�e the flesh in a food processor, reserve. (You should have about 4 cups of pur�ed squash.) In a medium stockpot, melt the remaining 4 tablespoons of butter; over low heat, saut� the onion. Do not allow it to brown. Add the pur�ed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, and cardamom; pour in the stock and bring to a boil, still over low heat, stirring often. Cook about 20 minutes. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste.
To serve, ladle the soup into heated bowls. Place a tablespoon of Cranberry Relish in the center, top with a dollop of Cardamom Cream, then sprinkle with chopped pecans. Drizzle pumpkin seed oil over soup.