This wonderful fall soup was made by my lovely wife Anna on Sunday night. As you can see, she does take some pride in her plating: those are candied pumpkin seeds along with a drizzle of Greek yogurt and some minced fennel fronds. The recipe is originally from Sunday Suppers at Lucques, but it can also be found at Serious Eats. I thought it was a really delicious soup, with a nice note of heat (but not overwhelmingly hot) and a good balance of creaminess without being too heavy. Worth making (or if you can finagle it, having your significant other make it).
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