1. In a large stock pot, heat butter over medium heat until melted. Add carrots, onion, and jalapeno and cook for about 5-6 minutes, stirring occasionally. Add corn, ham, chipotle peppers, garlic and spices. Cook for 5 more minutes.

2. Add the vegetable broth, milk, and water to stock pot. Bring liquid to a low boil, then reduce heat and simmer for 15 minutes.

3. Using an immersion blender, carefully blend soup until smooth. If using a blender, be sure to cool the soup first before processing in the blender and then reheat before serving (this will help you avoid a hot explosion of soup!).

4. Serve with avocado slices and top with raw pumpkin seeds and sriarcha if desired.