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Tangy Pumpkin Soup with Green Chili Swirl


"A spicy version of the traditional pumpkin soup. Very tasty, quick and easy! A family favorite. Serve with crusty bread for dipping."
Original recipe yield: 4 servings.
Prep Time:
10 Minutes
Cook Time:
15 Minutes
Ready In:
25 Minutes
Servings:
4

INGREDIENTS:

  • 1 (4 ounce) can diced green chile peppers
  • 1/4 cup sour cream
  • 1 (15 ounce) can solid pack pumpkin puree
  • 1 (14 ounce) can chicken broth
  • 1/2 cup water
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce

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.