Fall Pumpkin Chipotle Soup

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!  Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low. Freezes well too.

Recipe:

• 2 tablespoons butter
• 2 TBSP flour or gluten free 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 

Directions:

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. Garnish with avocado, shredded Mexican cheese and cilantro.  Stir hot with cornbread.  SO YUMMY on a cool fall day! Enjoy!