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    You are in: Home / Recipes / Spicy Pumpkin Soup With Green Chili Swirl Recipe
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    Spicy Pumpkin Soup With Green Chili Swirl

    Average Rating:

    3 Total Reviews

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    • on January 11, 2010

      This is exactly the recipe I was searching for! Thank you so much. This is a great, tasty soup and can be made with winter squashes as well. I have made it with both hubbard and acorn squash and have used frozen rather than fresh also.

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    • on March 27, 2009

      This soup was fabulous! I had never tried a pumpkin soup before but this recipe was appealing because we are lovers of spicey food. I read the notes in the description and ended up adapting the recipe a little bit. I did use a processor for the cilantro and sour cream and I increased both to 1/2 cup so I could add the 1/4 cup to the soup and still have a 1/4 cup to garnish with. I added the green chile directly to the soup in step two and I used fresh roasted and peeled Anaheim Green Chili. Since we are lovers of Spicey...I did add the ground red pepper and also added 1 teaspoon of Hot Sauce. This was simple and quick to make, had wonderful flavor and it's healthy. My husband was getting seconds before I was half way finished! Thanks for a great recipe, I will definitly be making this again!

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    • on April 10, 2013

      heat!! heat!! heat!! Used pureed frozen pumpkin, veg broth and jalapenos instead of canned chilis

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    Nutritional Facts for Spicy Pumpkin Soup With Green Chili Swirl

    Serving Size: 1 (182 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 63.5
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 1.2 g
    Cholesterol 5.9 mg
    Sodium 14.5 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 1.1 g
    Sugars 3.0 g
    Protein 2.2 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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