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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!"

Rate/Review | Read Reviews (18)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.