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My review
Pumpkin Chipotle Soup
Chris
"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!"
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Ingredients
30 m servings 145 calsOriginal recipe yields 8 servings
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Directions
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Ready In
- 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: 145 calories; 9.5 g fat; 13.3 g carbohydrates; 3.4 g protein; 24 mg cholesterol; 790 mg sodium. Full nutrition
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Reviews
Read all reviews 4955 Ratings
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Most helpful positive review
12/21/2010
I have made this soup at least 20 times in the past couple of years, and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in pla...
Most helpful critical review
10/2/2017
This was super-fast and easy to make. I used milk instead of cream, and added slightly less broth to the roux. It was not spicy enough for me though, so I would make more tweaks next time. Thank...
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12/21/2010
I have made this soup at least 20 times in the past couple of years, and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in pla...
11/2/2009
This is a delicious, smoky and unexpected twist on basic pumpkin soup. You can find the chipotle peppers and the sofrito in the Hispanic section of your grocery store. Save the leftover chipot...
3/23/2010
We really enjoyed this soup. If you want to add more smoky pepper flavor but don't want the heat of extra chipotles, smoked paprika is a nice choice rather than regular paprika. I made this as d...
11/5/2009
Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpki...
2/9/2012
Very tasty! I was sort of limited to what our commissary had in stock, so I just used the hot peppers we had available (sorry, don't know which kind) and adobo seasoning instead of sauce. I also...
3/26/2010
I used chicken stock instead of vegetable because that is what I had and I subbed no fat evaporated milk for the half and half. We really liked the complement of the smokey heat and the creamy ...
11/21/2014
This is a good start to a great soup! Without the added additions I found it to be a bit bland. I sautéed an onion before adding the flour, and after adding all ingredients I also added garlic, ...