Recipe Courtesy of Paul

Prep Time: 45 minutes

Cook Time:

Total Time:

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.