Smoked pumpkin soup

Ingredients:

• 1/4 cup extra-virgin olive oil
• 0.5 tsp ground cumin
• 1 small red onion, thinly sliced
• 1 tbsp tomato paste
• 2 medium carrots, chopped
• 2 chipotle peppers in adobo sauce, chopped
• 450 g potatoes, peeled and chopped
• 1 butternut squash (about 1 kg), peeled and diced
• 4 cups lightly salted chicken broth
• Smoked paprika, for serving

Preparation:

1. Heat the olive oil in a large, wide saucepan over medium heat. Add the cumin and onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste, carrots, and chipotle peppers and cook, stirring occasionally, until the carrots are golden brown, about 8 minutes.
2. Increase the heat to high and stir in the potatoes and squash, coating them well. Season generously with salt and pepper and continue cooking until the potatoes begin to soften, about 5 more minutes. Pour in the broth and bring to a boil.
3. Reduce heat to maintain a simmer, cover, and cook until the potatoes and squash are tender, about 15 minutes. Blend the soup in a blender in batches until smooth, or use an immersion blender in the saucepan. Reheat over medium heat, season with salt and pepper to taste. Serve sprinkled with smoked paprika.