Spicy Pumpkin Soup with Green Chile Swirl

With the leaves changing and the temperatures dropping, it’s the perfect time to make a batch of comforting soup to keep you cozy for all of fall. This delicious, steaming dish has a bit of a kick from the chili powder and ground red pepper and is just the thing to warm your body and soul.

Source URL: https://www.diabetesselfmanagement.com/recipes/soups-stews/spicy-pumpkin-soup-with-green-chile-swirl/


Ingredients

Directions

Combine chiles, 1/4 cup sour cream, and cilantro in food processor or blender; process until smooth.*

Combine pumpkin, broth, water, cumin, chili powder, garlic powder, and red pepper, if desired, in medium saucepan; stir in 1/4 cup green chile mixture. Bring to a boil; reduce heat to medium. Simmer, uncovered, 5 minutes, stirring occasionally.

Ladle soup into four serving bowls; top each serving with small dollops of remaining green chile mixture and additional sour cream, if desired. Run tip of spoon through dollops to swirl.

*Note. Or omit food processor step by adding green chiles directly to soup. Finely chop cilantro and combine with sour cream. Dollop soup with sour cream-cilantro mixture as directed.

Yield: 4 servings. Serving size: 1 bowl soup (1/4 of total recipe) without additional sour cream.

Nutrition Facts Per Serving:
Calories: 72, Carbohydrates: 12 g, Protein: 4 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 276 mg, Fiber: 4 g

Exchanges per serving: 1 Bread/Starch.


Copyright Diabetic Cooking.