A wholesome, quick soup that works as a main dish with a compliment of cornbread, or as a delicious side dish with your Mexican favorites! Everyone (even your kiddies) will gobble this down fast! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on low too!

– Prep 10 min

– Cook 20 min

– Ready in 30 min


– 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 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 all lumps are gone, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Simmer, then lower the heat to medium-low, and cook for 10 minutes until thickened and hot.

Gather up the family for some hearty soup. There’s a plate waiting for you at our table. Don’t forget to include CanadaStays on your guest list. Bundle up this year and try a cottage rental in Kawartha Lakes, cabin rentals in Canmore, or even try renting a chalet in Whistler!

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