Tangy Pumpkin Soup with Green Chili Swirl recipe

4 servings

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

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.