For the pumpkin puree: Take a pumpkin and cut it in half. Remove the seeds and place it in the oven for about an hour, until it softens. Once it cools, it's super easy to scoop out the flesh. Blend the pumpkin flesh in a blender, and your puree is ready! (You can also put the whole pumpkin in the oven and cut/remove seeds afterward. It just needs a little more time in the oven)

In a pot, melt the butter. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Add the broth and stir again. Let it simmer for about 5 minutes. Add the cheddar and blend with an immersion blender until smooth (if desired. Generally, it's all blended, only the onions remain, which are wonderfully caramelized. But we liked it completely velvety).

Add salt, pepper, and smoked paprika and taste. Add as much as you need to your liking!