This delectable autumn-flavoured soup makes enough for 4 to 6 servings as a main and 8 to 10 as a starter or side.
Per Serving (based on a 6-serving yield): Calories: 271; Total Fat: 10 grams; Saturated Fat: 3.5 grams; Protein: 7 grams; Total carbohydrates: 43 grams; Sugar: 16 grams; Fiber: 7.5 grams; Cholesterol: 10 milligrams; Sodium: 275 milligrams.
Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered.
Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes.
Purée with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal.
Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.