Pumpkin Chipotle Soup Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			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 (Salsa) 1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon paprika 2 avocado's, rough chopped Croutons
			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. To serve pour soup in bowl top with handfull of croutons and avocado.