Spicy Pumpkin Soup With Green Chili Swirl

Ingredients

• 1 (4 ounce) can green chilies, diced, drained

• 1/4 cup reduced-fat sour cream
• 1/4 cup fresh cilantro leaves

• 1 (15 ounce) can solid pack pumpkin

• 1 (14 ounce) can reduced-sodium fat-free 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)
• salt, to taste

Directions

1. 1

   Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).

2. 2

   Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.

3. 3

   Bring to a boil; reduce heat to medium.

4. 4

   Simmer, uncovered, 5 minutes, stirring occasionally.

5. 5

   Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.

6. 6

   Run tip of spoon through dollops to make swirl.