Smoky Pumpkin Cheddar Soup

1. To roast the pumpkin, preheat the oven to 350 F. Split the pumpkin in half from top to bottom and scoop out the seeds. Put the pumpkin onto a baking sheet, cut side up. Put 1 tablespoon of butter on each half and sprinkle with kosher salt.
2. Roast the pumpkin for 1 hour until soft, tender and golden. Then let the pumpkin cool. Then scoop out the pumpkin flesh and get rid of the skin. Use a food processor to puree the pumpkin flesh. Set aside.
3. For the soup: In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
4. Add the squash puree and stir together well with the onions and butter.
5. Add the chicken stock and stir well. Simmer about 5 minutes over medium-low heat.
6. Puree the soup with an immersion blender until very smooth. Add the cheddar cheese and puree until smooth.
7. Season to taste with kosher salt and smoked paprika.
8. Once it’s heated through serve it up, garnishing with the extra cheddar and thinly sliced green onions.