Pumpkin Chipotle Soup

Perfect dish to warm you up on the cold winter days.

Recommended Wine Pairing

2009 Pinot Noir

On the nose you’ll find aromas of vanilla, blackberry, and black currant. The wine is smooth and ample, with rich tannins. In the mouth, spices such as white pepper, anise, and cumin come to the fore one after another. The finish is long, with a slight hint of smoke.


Pumpkin Chipotle Soup

Recipe Courtesy of Paul

Serve with 2009 Pinot Noir

Serves 4

Prep Time: 45 minutes


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


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.
Add the chipotle peppers, half-and-half, 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.