![](https://cdn.statically.io/img/www.allrecipes.com/thmb/NLMkZovhkkZV_oYQ2-lYAF5WuEc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/375344-eb00724d4fc0400495a901dbf96eb564.jpg)
Ingredients
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2 tablespoons butter
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2 tablespoons all-purpose flour
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4 cups vegetable stock
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1 (29 ounce) can pumpkin puree
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2 chipotle peppers in adobo sauce, minced
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1 ½ cups half-and-half cream
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2 tablespoons sofrito
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1 teaspoon paprika
Directions
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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 |
10g | Fat |
13g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 145 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 5g | 27% |
Cholesterol 24mg | 8% |
Sodium 791mg | 34% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 3g | 7% |
Vitamin C 6mg | 7% |
Calcium 82mg | 6% |
Iron 2mg | 10% |
Potassium 325mg | 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.