Ingredients
1 can (4 ounces) diced green chilies
¼ cup fat-free sour cream
¼ cup fresh cilantro leaves
1 can (15 ounces) solid-packed pumpkin
1 can (about 14 ounces) fat-free chicken broth
½ cup water
1 teaspoon ground cumin
½ teaspoon chili powder (hot, med, or mild)
¼ teaspoon garlic powder
¼ teaspoon ground red pepper (optional)
¼ teaspoon hot red pepper flakes (optional)
Additional sour cream (optional)
Preparation
- Combine green chilies, sour cream and cilantro in food processor or blender; process until
smooth. - Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and red pepper, if
desired, in medium saucepan; stir in sour cream mixture. Bring to a boil; reduce heat to
medium. Simmer, uncovered 5 minutes, stirring occasionally. - Pour into serving bowls. Top each with cilantro and a scoop of sour cream (if desired).
Calories per cup: 70
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Source: The Healthy Table
Tags: Holiday Collection, recipes, soups, Thanksgiving
