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 caloriescarbohydrate: 13.3 gcholesterol: 24.4 mgfat: 9.5 gfiber: 3.4 gprotein: 3.4 gsaturatedFat: 5.3 gservingSize: -sodium: 790.5 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Chipotle Soup
Directions
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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.