- 1/4 cup fat-free sour cream
- 1/4 cup fresh cilantro leaves
- 1 can (4 ounces) diced green chilies
- 1 can (15 ounces) solid-pack pumpkin
- 1 can (14 ounces) low-sodium vegetable broth
- 1/2 cup water
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/8 tsp. ground red pepper
Combine green chilies, ¼ cup sour cream and cilantro in food processor or blender and mix until smooth.
Combine pumpkin, broth, water, cumin, chili powder, garlic powder and red pepper in medium saucepan; stir in ¼ cup of the green chili mixture. Bring to a boil; reduce heat to medium. Simmer uncovered for 5 mins., stirring occasionally.
Pour into serving bowls. Top each serving with small dollops of the remaining green chili mixture and additional sour cream, if desired. Run the tip of a spoon through the dollops to swirl.
Note: Omit the food processor step by adding green chilies directly to soup. Finely chop cilantro and combine with sour cream. Dollop the top with the sour cream-cilantro mixture.
**Recipe provided by Health Management and Education at UC Davis Health