Pumpkin Chipotle Soup

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!

• 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
• 1 ½ cups half-and-half cream
• 2 chipotle peppers in adobo sauce, minced
• 2 tablespoons sofrito

Recipe Instructions

Step 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.