Chipotle-Cranberry Pumpkin Soup

• 2 tablespoons light butter
• 2 all purpose flour tablepoons
• 4 cups turkey stock you can use chicken broth
• 29 ounces pumpkin puree fresh, you can use canned
• 2 inches adobo chipotle peppers, minced
• 1 1/2 cups evaporated skim milk
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon paprika smoke
• 8 teaspoons light sour cream
• 8 tablespoons cranberry sauce
• cranberry sauce
• 2 cups fresh cranberries
• 2 tablespoons orange marmalade sugar-free
• 1 teaspoon cinnamon
• 1/4 cup port wine
• 1/4 cup sugar
• 1 tablespoon cornstarch

1. Melt butter in large saucepan or soup pot over medium heat. Slowly stir in the flour to create a roux and cook until light brown.
2. Slowly whisk in stock, raise heat to medium-high and bring to a full boil. Whisk in pumpkin. Once smooth, add milk, chipotle, salt, Worcestershire and paprika. Reduce heat to low and simmer for about 10 minutes.
3. Laddle soup into bowls and add 1 tablespoon of cranberry sauce and 1 teaspoon of light sour cream.
4. Put all ingredients except the cornstarch together in a small sauce pan and heat over medium heat until mixture comes to a boil and cranberries pop, stirring often. Put the cornstarch together with a little water to make a slurry and slowly stir it into the cranberry mixture. Once the mixture thickens, remove from heat and set aside. Let cool before adding it to the soup.

light butter, turkey stock, pumpkin puree, peppers, milk, worcestershire sauce, salt, paprika smoke, light sour cream, cranberry sauce, cranberry sauce, fresh cranberries, orange marmalade sugar, cinnamon, port wine, sugar, cornstarch

Taken from www.yummly.com/recipe/Chipotle-Cranberry-Pumpkin-Soup-1653924 (may not work)