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Pumpkin Chipotle Soup Paired with 2009 Pinot Noir Dundee Hills

375344Temperatures are falling and the fall flavors are filling the produce section in the grocery stores and farmer’s markets. One of my favorite soups this time of year is pumpkin. It has a delicious flavor that warms me up. I love this soup paired with the spicy 2009 Pinot Noir Dundee Hills. Need more wine to share with family and friends? Visit our online wine shop. Case purchases ship ground FREE.

 

 

 

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 1/2 cups half-and-half cream
  • 2 tablespoons sofrito
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon paprika

Directions:01_6150DHPN

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.

 

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