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 caloriescarbohydrate: 11.6 gcholesterol: 8.8 mgfat: 3.6 gfiber: 3.6 gprotein: 2.5 gsaturatedFat: 2 gservingSize: -sodium: 1080.7 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Tangy Pumpkin Soup with Green Chili Swirl
Directions
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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.