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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! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!
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
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 145 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat5g | 27% |
| Cholesterol24mg | 8% |
| Sodium791mg | 34% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber3g | 12% |
| Total Sugars4g | |
| Protein3g | |
| Vitamin C6mg | 31% |
| Calcium82mg | 6% |
| Iron2mg | 10% |
| Potassium325mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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