Pumpkin soup with carrots and sweet potatoes

Ingredients:

Creamy soup

• 2 tbsp. l. olive oil
• 2 tablespoons butter
• 1–2 tablespoons chipotle pepper puree in adobo sauce
• 1 tsp ground coriander, 1/3 handful
• 2 crushed cloves of garlic
• 1 tsp ground cumin, 1/3 handful
• 1 tsp paprika, 1/3 handful
• 2 onions, finely chopped
• 1 crisp apple, peeled and finely chopped
• 2.5 cm ginger root, finely chopped or grated
• A little freshly grated nutmeg
• A pinch of ground cinnamon
• Salt and freshly ground black pepper
• 4 cups chicken broth + more as needed
• About 1 tablespoon of honey
• 700 g of any pumpkin, peeled and finely chopped (or leftover baked pumpkin)
• 450 g organic carrots, peeled and chopped
• 2 large sweet potatoes, peeled and sliced
• 1 tbsp lemon or orange juice
• Finely chopped red onion or green onion
• Roasted pumpkin seeds

Side dishes

• Crumbled fried Mexican chorizo ​​sausage
• Crème fraîche
• Shredded smoked cheddar or smoked gouda
• Chopped fresh parsley or cilantro

Preparation:

1. In a soup pot, heat the olive oil over medium-high heat. Add the butter and melt. Add the chipotle peppers, coriander, cumin, paprika, garlic, onion, apple, ginger, cinnamon, and a pinch of nutmeg. Season with salt and pepper. Cook for 5 minutes, partially covered. Then add the broth, honey, pumpkin, carrots, and sweet potato. Simmer, covered, until the pumpkin is tender, about 30 minutes.
2. Blend the soup with an immersion blender or in a food processor in batches. Cool and refrigerate if making ahead. Reheat over medium heat and add 1 cup of broth or water if the soup is too thick.
3. Before serving, add a little citrus juice and serve in bowls or cups, sprinkled with any garnishes of your choice.