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Pumpkin Chipotle Soup

By: Chris  
"This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 327 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock
  • 1 (29 ounce) can pumpkin puree
  • 2 chipotle peppers in adobo sauce, minced
  • 1 1/2 cups half-and-half cream
  • 2 tablespoons sofrito
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon paprika

Directions

  1. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 145 | Total Fat: 9.5g | Cholesterol: 24mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by JBKINCAID 
Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2009 by Sweet Apron 
This is a delicious, smoky and unexpected twist on basic pumpkin soup. You can find the... MORE

 
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