Amazing Pumpkin Chipotle Soup

Melanie Campbell

By
@RossCampbell

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!


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Rating:

Comments:

Serves:

8

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-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.

About this Recipe

Main Ingredient: Fruit
Regional Style: English
Other Tags: Quick & Easy, Healthy