• 2 tablespoons EVOO
• 2 tablespoons butter
• 1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
• 1 teaspoon ground coriander, 1/3 palmful
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin, 1/3 palmful
• 1 teaspoon paprika, 1/3 palmful
• 2 onions, chopped
• 1 crisp apple, peeled and chopped 
• One 1-inch piece ginger root, finely chopped or grated
• A little freshly grated nutmeg
• A pinch of ground cinnamon
• Salt and freshly ground black pepper
• Salt and freshly ground black pepper 
• 4 cups chicken stock, plus extra to reheat
• About 1 tablespoon honey
• 1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted) 
• 1 pound organic carrots, peeled and chopped  
• 2 large sweet potatoes, peeled and chopped
• 1 tablespoon lemon or orange juice
• Finely chopped red onions or scallions
• Toasted pumpkin seeds

Garnishes:

• Crumbled browned Mexican chorizo
• Creme fraiche
• Shredded smoked Cheddar or smoked gouda
• Chopped fresh parsley or cilantro