Yield:
4 servings
Time:
15 minutes
Ingredients:
1 can (4 oz) diced mild chiles
1⁄4 cup light sour cream
1⁄4 cup fresh cilantro, chopped
1 can (15 oz) pumpkin (not pumpkin pie filling)
14 oz low sodium chicken or vegetable broth
1⁄2 cup water
1 teaspoon ground cumin
1⁄2 teaspoon chili powder
1⁄4 teaspoon garlic powder
1⁄4 teaspoon cayenne pepper (optional)
1⁄4 teaspoon table salt (optional)
Directions:
Combine chiles, sour cream and cilantro in a food processoror blender; blend until smooth. Set aside.
Combine pumpkin, broth, water, cumin, chili powder, and optional cayenne
pepper in a medium saucepan.
Bring to a boil. Reduce heat to medium, simmer uncovered for 5 minutes, stirring occasionally.
Serve soup with a dollop of the green chile sour cream.
Nutrition Facts:
8oz: 72 cals, 1g fat, 4g pro, 16g CHO, 420mg Na+, 4g fiber
