Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpkin were already creamy and thick. And frankly, the extra cream would've made it just a bit more bland. The spice is nice, the flavors good, just needs a little oomph. Maybe some good maple syrup to round out the flavors? I'm not sure. Also, I'm not super familiar with canned chipotles in adobo, but mine still had the seeds, which I put in the soup, which are a bit disconcerting when they end up in your mouth. Should I have seeded them? Would've been a mess. Great start, though, and still very good as is. Thanks!

This is a delicious, smoky and unexpected twist on basic pumpkin soup. You can find the chipotle peppers and the sofrito in the Hispanic section of your grocery store. Save the leftover chipotles in a ziploc bag in freezer & toss them in the next time you make salsa. Evaporated milk can be subbed for the cream if you want to lighten it up (and next time may use chicken stock). Yummy recipe! Thank you, Chris!