Pumpkin Chipotle Soup

Ingredients

  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons sofrito
  • 1 ½ cups half-and-half cream
  • 2 chipotle peppers in adobo sauce, minced
  • 1 (29 ounce) can pumpkin puree
  • + 3 more ingredients
    • 4 cups vegetable stock
    • 2 tablespoons all-purpose flour
    • 2 tablespoons butter

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-...

View full recipe at SpringPad

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