Pumpkin Chipotle Soup
Calories 120 (16% from fat)
Fat 2 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 540 mg.
Carb. 19 gram
Fiber 4 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 3 gram
2 Tbsp. reduced fat butter
2 Tbsp. white wheat flour
4 cups (32 oz.) low sodium vegetable broth
2 cans (15 oz. each) pure pumpkin
1 1/2 cups fat free half and half
2 chipotle peppers in adobo sauce, minced
2 Tbsp. sofrito
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1/4 cup Splenda or stevia (Or more to taste.)
Pumpkin Chipotle Soup is a delightful fusion of autumnal warmth and smoky kick. The soup's base is a smooth, velvety pumpkin puree mixed with a smoke-dried jalapeño pepper for an unexpected layer of warmth and smokiness, creating a tasty contrast to the pumpkin's sweetness.
1. Melt the butter in a large saucepan over medium heat. Stir in the flour, mix together and cook for 3 minutes.
2. Whisk in the vegetable broth and raise the heat to medium-high. Stir occasionally until it starts to boil, then remove it from the heat.
3. Whisk in the remaining ingredients EXCEPT Splenda. Whisk in the pumpkin, half and half, chipotle peppers, sofrito, Worcestershire, salt and paprika.
4. Return to the heat and set the temperature to medium-low. Cook for about 8 more minutes, until thickened and hot.
5. Mix in the Splenda; you can add more to taste. Divide into 8 servings of 2 cups each.
Yield: 8 Servings of 2 Cups Each
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 minutes. Keep the container open a little to allow steam to escape.