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.