Spicy Pumpkin Soup With Green Chili Swirl

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Spicy Pumpkin Soup With Green Chili Swirl

 

1 4 ounce can diced green chilies

1/4 cup sour cream

1/4 cup fresh cilantro leaves

1 15 ounce can solid-pack pumpkin

1 14 ounce can vegetable broth

1/2 cup water

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper, optional

additional sour cream, optional

 

Combine green chilies, 1/4 cup sour cream and cilantro in food processor or

blender, process until smooth.

Combine pumpkin, vegetable broth, water, cumin, chili powder, garlic powder

and red pepper, if desired, in medium saucepan; stir in 1/4 cup green chili

mixture. Bring to a boil, reduce heat to medium. Simmer, uncovered 5

minutes, stirring occasionally.

Pour into serving bowls. Top each serving with small dollops of remaining

green chili mixture and additional sour cream, if desired. Run tip of spoon

through dollops to swirl.

Omit food processor step by adding green chilies directly to soup. Finely

chop cilantro and combine with sour cream. Dollop with sour cream-cilantro

mixture as directed.

Makes 4 servings.

Calories 72, Fat 1 g, Carbs 12 g, Sodium 276 mg, Fiber 4 g.