Spicy Pumpkin Soup with Green Chili Swirl
4 ounces canned diced green chiles
1/4 cup fresh cilantro leaves
2/4 cup sour cream 15 ounces solid-pack pumpkin
3/4 cup minced onion 14 ounces chicken broth or vegetable broth
4/2 cup water 1 teaspoon ground cumin 2 Tbsp mild New Mexico chili powder
5/4 teaspoon garlic powder
6/8 teaspoon ground red pepper (optional)
Combine green chilies, cilantro and sour cream in food processor or blender; process until smooth.
Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder and pepper, if desired, in
medium saucepan; stir in 1/4 cup green chili mixture. Bring to a boil; reduce heat to medium.
Simmer, uncovered 5 minutes, stirring occasionally. Pour into serving bowls. Top each serving with a
small dollop of remaining green chili mixture. Run tip of spoon through dollop to swirl.
St. Mary Medical Center in Apple Valley, California
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