Pumpkin Chipotle Soup

This quick pumpkin chipotle soup recipe uses pumpkin purée, half-and-half, canned chipotles in adobo sauce, sofrito, Worcestershire sauce, and paprika.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 145 Calories

Ingredients

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

Recipe Instructions

Step 1

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