Mama Maggie's Kitchen

0 In a large stock pot, heat the oil. 
1 Add the onion. Cook for 1 minute.
2 Add the flour, chipotle, garlic. 
3 Cook for 1 minute. Stirring constantly. 
4 Slowly add the milk, whisking the entire time. 
5 Transfer the ingredients from the pot to a blender. Add 1 cup chicken broth and blend until smooth.
6 NOTE: if you have an immersion blender, you can skip this part and blend in the pot. 
7 Return the contents of the blender to the stock pot. 
8 Add remaining chicken broth, pumpkin, cumin, and salt. 
9 Bring to a boil. 
10 Simmer on low heat for 10 minutes. Enjoy!