Vegan Pumpkin Chipotle Soup


2 tablespoons butter flavored coconut oil
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 unsweeted coconut creamer
2 tablespoons sofrito
1 tablespoon Worcestershire sauce (Annie's Vegan version)
1 teaspoon salt
1 teaspoon paprika

fresh avocado cubed, a lime wedge and fresh cilantro for garnish (optional)

Melt the coconut oil 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, coconut creamer, 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. Garnish with fresh avocado, a squeeze of lime and chopped cilantro.