Tangy Pumpkin Soup with Green Chili Swirl

SUBMITTED BY: JENNANGEL

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

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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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

READ REVIEWS (7)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Jan. 19, 2004 by Nikki_D

I really like this recipe. It is a great meal to have for a diet or a light meal. Low calorie, but great flavor. I have been lazy before and added the green chiles while the soup is cooking--gives better chile flavor to the soup. Then before serving I stir in the sour cream to make the soup creamy, instead of swirling. I never can eat just one bowl. I like adding chopped cilantro to the sour cream to add another flavor twist. I have made double batches and have frozen the leftovers. Other addition ideas: sauteed onion, corn. I think it is great without even adding the green chilies for a different soup. What a hit at a 10 person Thanksgiving Dinner.

7 users found this review helpful

Reviewed on Sep. 29, 2004 by AMYSAUNTJO

Great base but it needs kicked up a notch. If you taste with just the base and no spices your reactions is going to be "Yuck". It gets better. Trust me. The spices suggested are in too pale a dose to create the changes you need. It will still rate a "Ick" Kick them up by doubling and tasting until you get the effect you like. I went spicer than usual because I used the sour cream to cool it down. [milk cuts hot peppers burn] I also added the chilie peppers to the pumpkin instead of the sour cream. Garnish with parlsey or other herb leaf for that green look. Red Pepper Flakes can be used instead of Chili powder but BE CAREFUL. You could blast your tongue off. Instead of garlic powder use a good garlic and herb seasoning. Put that in first and taste until it is acceptable. Used Franks Hot Sauce. Spicy mix that even the leery one in the family liked. might try it with rice or beans mixed in next.

3 users found this review helpful

Reviewed on Oct. 31, 2007 by Shiloh

I like to make pumpkin soup on Halloween and this recipe looked good. I took the advice of the previous reviewers and used 1 t chili powder, 1 1/2 t garlic powder, 2 t Frank's Red Hot Sauce, 1/2 t cumin and more salt. I had to add 1/4 cup more water and 1/2 cup milk. It was pretty good, but I'm going to add more fat free sour cream and use it as a sauce for ravioli or plain pasta instead of soup. Thanks for the recipe!

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 87

Total Fat: 4.2g
Cholesterol: 6mg
Sodium: 1024mg
Total Carbs: 11.5g
Dietary Fiber: 3.6g
Protein: 2.8g

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