Zesty Pumpkin Soup with Chili Cream

For a great winter meal serve with garlic bread and a salad!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  can diced green chilis (4 ounces)
• 1⁄4 cup sour cream
• 1⁄4 cup fresh cilantro leaves
• 1  can solid-pack pumpkin (15 ounces)
• 1  can chicken broth (about 14 ounces)
• 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)
•  additional sour cream (optional)

Directions

1. Combine green chilies,1/4 cup sour cream and cilantro in food processor or blender.
2. Process until smooth; reserve.
3. Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder and red pepper, if desired, in medium saucepan; stir in 1/4 cup green chili mixture.
4. Bring to a reduce heat to medium.
5. Simmer, uncovered 5 minutes, stirring occasionally.
6. Pour into serving bowls.
7. Top each serving with small dollops of remaining green chili mixture and additional sour cream, if desired.
8. Run tip of spoon through dollops to swirl.