Pumpkin Chipotle Soup

Ingredients

• tablespoon sbutter
• tablespoon sall-purpose flour
• cup svegetable stock
• (29 ounce) can pumpkin purée
• 1/2 cup shalf-and-half
• chipotle peppers in adobo sauce, minced
• tablespoon ssofrito
• tablespoon Worcestershire sauce
• teaspoon salt
• teaspoon paprika

Instructions

1. Melt butter in a large saucepan over medium heat.
2. Stir in flour; cook until golden brown, about 3 minutes.
3. Whisk in vegetable stock; bring to a boil over high heat.
4. Whisk in pumpkin purée until no lumps remain, then stir in half and half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika.
5. Return to a simmer, then reduce heat to medium low; cook until thickened and hot, about 8 minutes.