Tangy Pumpkin Soup with Green Chili Swirl recipe

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Ingredients

1 (4 ounce) can diced green chile peppers
¼ cup sour cream
1 (15 ounce) can solid pack pumpkin puree
1 (14 ounce) can chicken broth
½ cup water
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon hot pepper sauce

Nutrition Info

82.4 calories
carbohydrate: 11.6 g
cholesterol: 8.8 mg
fat: 3.6 g
fiber: 3.6 g
protein: 2.5 g
saturatedFat: 2 g
servingSize: -
sodium: 1080.7 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

A spicy version of the traditional pumpkin soup. Very tasty, quick and easy! A family favorite. Serve with crusty bread for dipping.

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