Pumpkin Soup

In a large Dutch oven or heavy pot over medium heat, melt butter. Add carrots, onions, garlic, and ginger; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are tender, 5 to 6 minutes.

Add squash, cover, and cook, stirring occasionally, until squash is barely fork-tender, 4 to 5 minutes. Add tomato paste and paprika and cook, stirring, until tomato paste is brick red, 1 to 2 minutes.

Add pumpkin puree and 6 c. broth. Partially cover pot, then bring to a boil over high heat. Reduce heat to medium–low and simmer, stirring occasionally, until squash is very tender, about 15 minutes.

Remove pot from heat. Using an immersion blender, blend until smooth (alternatively, let soup cool, then blend in batches with a standard blender). Add more broth, 1/4 c. at a time if needed, if soup is too thick; season with salt and pepper.

Divide soup among bowls. Top with a dollop of sour cream and pumpkin seeds (if using).