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Spicy Pumpkin Soup with Green Chili Swirl
Yield: Makes 4 servings
Warm up the winter holidays with this Southwestern special featuring regional spices and the added kick of green chilies. Hot chilies may be rinsed in cold water before using to decrease spiciness.
Ingredients:
1
can (4 ounces) diced green chilies
1/4
cup reduced-fat sour cream
1/4
cup fresh cilantro leaves
1
can (15 ounces) solid-pack pumpkin
1
can (14-1/2 ounces) fat-free reduced-sodium chicken broth
1/2
cup water
1
teaspoon ground cumin
1/2
teaspoon chili powder
1/4
teaspoon garlic powder
1/8
teaspoon ground red pepper (optional)
Additional sour cream (optional)
Preparation:
1.
Combine chilies, 1/4 cup sour cream and cilantro in food processor or blender; process until smooth.*
*Omit food processor step by adding green chilies directly to soup. Finely chop cilantro and combine with sour cream. Dollop with sour cream-cilantro mixture as directed.
2.
Combine pumpkin, broth, water, cumin, chili powder, garlic powder and red pepper, if desired, in medium saucepan; stir in 1/4 cup green chili mixture. Bring to a boil; reduce heat to medium. Simmer, uncovered, 5 minutes, stirring occasionally.
3.
Pour into serving bowls. Top each serving with small dollops of remaining green chili mixture and additional sour cream, if desired. Run tip of spoon through dollops to swirl.
Nutritional Information:
| Serving Size: 1 bowl soup (1/4 of total recipe) without additional sour cream | |
| Sodium | 276 mg |
| Protein | 4 g |
| Fiber | 4 g |
| Carbohydrate | 12 g |
| Cholesterol | 5 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 17 % |
| Calories | 72 |
Dietary Exchange:
| Starch | 1 |
This recipe appears in:
Mexican
