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Pumpkin Chipotle Soup

If you have an abundance of pumpkin purée, try this delicious soup, Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on low,"

CategorySoup

Total Time30 min

DifficultyAdvanced

Yields4 servings

CuisineSpanish

Pumpkin Chipotle Soup

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable stock
  • 1 (29 ounce) can pumpkin purée
  • 1 ½ cups half-and-half
  • 2 chipotle peppers in adobo sauce, minced
  • 2 tablespoons sofrito
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon paprika

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  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.

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