Roasted Pumpkin and Pomegranate Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cherry bomb or serrano chiles, chopped*
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 4 cups fresh roasted pumpkin
• 4 cups chicken stock
• 1 teaspoon honey
• juice of one lime
• salt to taste
• pomegranate seeds
• Feta or Cotija cheese
• Cilantro Pepita Pesto (Blend together 1/3 cup toasted  pumpkin seeds, 1 cup loosely packed cilantro, 1 clove garlic, 1/3 cup grated parmesan cheese, 2 tablespoons lime juice 2/3 cup extra-virgin olive oil, and salt to taste)

Directions:

1. Heat a large soup pot or dutch oven over medium-low heat.
2. Add the olive oil and let heat.
3. Add onions and celery and cook, stirring occasionally for about ten minutes or until vegetables are softened.
4. Add chiles, garlic and spices and sauté for a minute more
5. Add roasted pumpkin, stock, and honey. Turn up heat, stir, and bring to a boil.
6. Reduce heat and let soup simmer, stirring occasionally, for about 30 minutes.
7. Puree soup in batches in a blender or in the pot using an immersion blender.
8. Garnish with Cilantro Pesto, pomegranate seeds, and crumbled cheese.