Pumpkin Chipotle Soup
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Description
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!
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
Directions
- 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.
Nutrition Facts
serving: 8 servings
calories: 144.8 kcal
carbohydrates: 13.3 g
protein: 3.4 g
saturated fat: 5.3 g
cholesterol: 24.4 mg
sodium: 790.5 mg
fiber: 3.4 g
sugar: 3.7 g