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amazing pumpkin chipotle soup

phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

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! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!

yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For amazing pumpkin chipotle soup

  • 2 Tbsp
    butter
  • 2 Tbsp
    all-purpose flour
  • 4 c
    vegetable stock
  • 1
    (29 ounce) can pumpkin puree
  • 2
    chipotle peppers in adobo sauce, minced
  • 1 1/2 c
    half-and-half cream
  • 2 Tbsp
    sofrito
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    salt
  • 1 tsp
    paprika

How To Make amazing pumpkin chipotle soup

  • 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.
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