Ingredients
4
4 servings
- •1 (4 ounce) can diced green chile peppers
- •0.25 cup sour cream
- •1 (15 ounce) can solid pack pumpkin puree
- •1 (14 ounce) can chicken broth
- •0.5 cup water
- •0.5 teaspoon chili powder
- •0.5 teaspoon garlic powder
- •0.5 teaspoon hot pepper sauce
Instructions
- In a food processor or blender, puree the green chilies and sour cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture.
- Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls, and spoon a dollop of the sour cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.
Nutritional Facts
Per 4 servings
- Calories: 82
- Carbohydrate: 12g
- Fat: 4g
- Fiber: 4g
- Protein: 3g
- Sugar: 5g
Related Recipes
Cream of Pumpkin Soup
Vegetarian Pumpkin Chili
Pumpkin Soup
Tangy Pumpkin Butter
Creamy Spiced Pumpkin Soup
Five-Spice Pumpkin Soup
Creamy Pumpkin Soup with Canned Pumpkin Puree
Pumpkin Turkey Soup
Pumpkin Chili
Pumpkin Soup with Coconut Milk
Pumpkin Turkey Chili
