For the pumpkin puree: Cut a pumpkin in half, remove the seeds and put it in the oven for about an hour. It's easy to take the flesh out and puree in a blender after this. You can also just put it whole in the oven and cut and remove the seeds after. It will need a bit of time more.
For the soup: In a pot melt the butter. Add the onion (finely cut) and let it until it's translucent, about 5 minutes. Add the pumpkin puree and stir.
Add the broth and stir again. Let it boil for about 5 minutes. Add the cheddar (shredded) and blend with a stick until smooth. If you want you can leave it like this and not make it smooth. You will be able to feel the onions which have caramelised and are great, but we like it better like this.
Add salt, pepper and as much smoked paprika as you like! Taste to season to your liking.
Serve with extra cheddar, croutons and some dried sage leaves, which make the difference!
