This is a fantastic, quick soup that goes wonderfully with cornbread as a side dish or as an excellent accent dish with your favorite Mexican dishes! This one is loved by even my children! Add freshly chopped cilantro and grated Monterey Jack cheese as a garnish. This soup keeps well in a low-heat slow cooker!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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
| Calories | 145 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 791 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We’ve made this soup numerous times. My family loves it. My son requests it as part of his birthday meal. Add an extra chipotle, a dash of cumin, and a pinch of cinnamon. We look forward to this soup as often as we can.
Love this soup! I also sauté onion in the butter before adding a bit of garlic then the addition of the flour. Added the stock and followed the recipe. At the end I like to add cooked shrimp, cilantro, sour cream and avocado. So good!
I didn’t have vegetable stock or sofrito so I used chicken stock and 2 tbsn of cilantro flakes instead. I’ve never been a big fan of pumpkin, but my 13 yr old loves everything pumpkin. So, I made it for him. It was surprisingly delicious and simple to make. We’ll be making this often. Love it!
Wanted to recommend using the sofrito in the freezer section over the jarred variety in the Hispanic section.
I sauteed onions before adding the flour, and I let it all simmer for about a half hour, to get things all cohesive. I used fresh pumpkin and it was almost the entire pie pumpkin to equal a 29 ounce can. Is a tangy soup, I may eliminate some Worcestershire or sofritos next time.
It was good but I kind of got it too hot. Nice simple pumpkin soup recipe, just watch the heat!
I loved it as written but added a flourish or two such as grated ginger and a little chopped candied ginger (love ginger) Also some chopped onion and garlic. Hope additions count in overall rating.
This was absolutely delicious. I did “make it my own” based on some previous reviews- started with onion and garlic sautéed in the butter then added cumin and garam masala to the paprika. Only added about 3/4 cut half and half. I served it with pipitas, avacado and cilantro. I will definitely make again and serve with warm cornbread!
I used chicken stock , heavy cream and cornstarch instead of veggie broth, half and half, and flour. Soup was AMAZING!!
I did make a few changes that only made it better. I only used one chipotle pepper because more makes it too spicy for me to enjoy. I used fat free half and half. I often use that in cooking to help with calorie count. I also used smoked paprika. I loved the warmth of flavor that adds. This soup turned out great and is now one of my favorites.
Is very good
It was ok but seemed a little plain and watery.
I loved it. Will definitely make it again!
This was so delicious!! I always try to keep things as healthy and low fat as possible, so I followed another reviewers recommendation and used almond milk , I did not use flour, and I used a little olive oil instead of butter to saute the veggies. I had to make the soffitro as I couldn’t find it anywhere. Delicious recipe, thank you so much!!
Based on all the positive reviews, I was genuinely surprised to find that my entire family, including myself, disliked this recipe! I followed the instructions exactly, using all the correct spices, but this just tasted like too much pumpkin that never blended well with the spices! I couldn’t even think of a way to doctor it up to make it something my family could at least eat. This was just not for us.
Even pretty sure it’s not
Nice combination of flavors! I started my onion and butter with about 3 chopped bacon strips, yum! I also used 1 TB of chipotle seasoning instead of the peppers and used about 1 cup of half and half. I made one batch today and I will be making it again tomorrow!
Firstly, the recipe reads *2 chipotle* peppers not two cans. It would also be nice for the poster to include a link to sofrito as many people do not know what it is. This makes a big difference in flavor. Bland vs. flavorful. https://www.marthastewart.com/891237/sofrito
I have made this soup and love it. I stuck with the ingredients listed. Please note it calls for 2 chipotle peppers, not 2 cans as one reviewer said she used. I can’t imagine how hot it must have been. I top each bowl of the soup off with plain non-fat Greek yogurt and I think the tang really adds to the flavor. I have used sour cream but I prefer the yogurt. I also use chicken broth in place of the vegetable broth.
very easy to make.
Absolutely delicious with a heat that builds. I did omit the sofrito and doubled the salt.