Pumpkin Chipotle Soup

Name: Pumpkin Chipotle Soup
Total time: 30
Yield: 8
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 ½ cups half-and-half cream; 2 tablespoons sofrito; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1 teaspoon paprika

Recipe by Chris from allrecipes.com

30 Mins.

Ingredients

8 servings

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2 tablespoons butter
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2 tablespoons all-purpose flour
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4 cups vegetable stock
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1 (29 ounce) can pumpkin puree
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2 chipotle peppers in adobo sauce, minced

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1 ½ cups half-and-half cream
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2 tablespoons sofrito
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1 teaspoon paprika

Instructions

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.