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Pumpkin Chipotle Soup
- 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
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 9.5g|
|Saturated Fat 5.3g|
|Total Carbohydrate 13.3g|
|Dietary Fiber 3.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|