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 ½ 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.