Pumpkin Chipotle Soup Paired with 2015 Pinot Noir Reserve – Winter's Hill Estate

Ingredients

• 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
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon paprika