Pumpkin Chipotle Soup

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

Bottle of red wine

Recommended Wine Pairing

2015 Pinot Noir Reserve

Deep aromas of dark red cherry and berry with a bit of savory herbs. An elegant, mid-weighted style, offering the essence of well-ripened cherries and berries. Nicely composed, with gentle tannins and a finish that impresses with its length.

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Pumpkin Chipotle Soup

Recipe Courtesy of Paul

Serve with 2015 Pinot Noir Reserve

Serves 4

Prep Time: 45 minutes

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

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.