Pre-heat a heavy bottom soup pot over medium heat with 3 tablespoons of olive oil. Add the potatoes, next 4 ingredients, 1.5 teaspoons salt, and a couple cracks of pepper. Cook for 10 minutes then add the cumin and thyme. Cook for another 3-5 minutes until the veggies have softened little bit. Add the veggie stock, bring to a boil, and reduce to a simmer for 40 minutes. Check for seasoning after 20 minutes, you going to need 1-2 teaspoons more of salt. I was surprised how much I had to season this soup to really bring out the flavor.
While the soup is cooking, add 1 teaspoon of smoked paprika and 2 tablespoons of olive oil to a small pan and cook over medium-low heat for 5-7 minutes until the red color really infuses into the oil. Take off heat and set aside.
Puree the soup using a stick blender or regular blender until its creamy and dreamy. Check for seasoning, there is a good chance you will need more salt, seriously!
To serve, fill a bowl with the soup and garnish with some pepitas and use a spoon to drizzle in some paprika oil.