PREP: 10 mins - COOK: 20 mins - READY IN: 30 mins

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

2 tablespoons butter 2 tablespoons all-purpose flour 4 cup s 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, 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.