Ingredients:
Soup:
1 Tablespoon (15 ml) Sunflower Oil (or Other Neutral Oil), 1 Medium Onion, Peeled and Diced, 2 Large Garlic Cloves, Peeled and Chopped, 2 Teaspoons Toasted Cumin Powder, 1 Teaspoon Smoked Paprika

Ingredients:
For The Pumpkin Dough:
1/4 Cup Plus 2 Tablespoons Milk (3 Ounces / 85 Grams)(I Use Whole, but Any Fat Content Should be Fine), 1 Packet Active Dry Yeast (2.5 Teaspoons / .24 Ounces / 7 Grams), 1/2 Cup Pumpkin or Winter Squash Puree (4.5 Ounces / 130 Grams)

Ingredients:
Beets:
2 or 3 Medium Beets (About 300 g), 3 Tablespoons (45 ml) Tamari, 1 Tablespoon (15 ml) Toasted Sesame Oil (Preferably La Tourangelle), Plus more for Drizzling, 1 Tablespoon (15 ml) Rice Vinegar

Ingredients:
6 Tablespoons (85 g) Unsalted Butter, 4 Medium Delicata Squash (2 ½ – 3 Pounds), Cut in Half, Seeds Removed, then Cut Into Wedges or Half Moons, 2 Tablespoons (30 ml) Maple Syrup, ¼ Cup (60 ml) Vegetable Stock or Water, ¼ Teaspoon Aleppo Pepper or A Big Pinch Cayenne, ¾ Teaspoon Fine Sea Salt

Ingredients:
Broth:
2 Tablespoons Extra-Virgin Coconut Oil or Sunflower Oil, 1 Large Yellow Onion, Peeled, Halved and Thinly Sliced, 4 Cloves Garlic, Peeled and Finely Chopped, 1 Tablespoon Plus 1 Teaspoon Thai Red Curry Paste, 1 (13.5 Ounce) Can Light Coconut Milk, 1 (13.5 Ounce) Can Regular Coconut Milk