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 favourites! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!
- 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 1/2 cups half-and-half cream
- 2 tablespoons sofrito
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon paprika
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.