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Pumpkin Chipotle Soup by


Tags: Vegan, Pumpkin

PREP: 10 mins - COOK: 20 mins - READY IN: 30 mins


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.

Servings: 8

Nutrition Information (per serving):
Calories 145
Fat 9.5 g
Saturated Fat 5.3 g
Cholesterol 24 mg
Sodium 790 mg
Carbohydrates 13.3
Fiber 3.4 g
Sugars 3.7 g
Protein 3.4 g

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