It's fall. Light the fire, throw on a sweater, and make a pot of soup. We're looking to incorporate as much fall produce as we possibly can: think carrots, persimmons, and so many types of squash. In the Dominican Republic, pumpkin is made into a creamy soup studded with cheese. Our Middle Eastern red lentil and butternut squash soup is fragrant with cumin, paprika, and garlic. Argentine locro is a hearty stew of squash, hominy, and meats like veal and pork. Paprika gives it a striking yellow-orange hue.