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

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