Pumpkin Chipotle Soup recipe

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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

Nutrition Info

144.8 calories
carbohydrate: 13.3 g
cholesterol: 24.4 mg
fat: 9.5 g
fiber: 3.4 g
protein: 3.4 g
saturatedFat: 5.3 g
servingSize: -
sodium: 790.5 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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!

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