Serves 4
1/4 c. sour cream (any kind)
1/4 c. fresh cilantro leaves
1 15-oz can solid-pack pumpkin
1 14-oz can chicken broth (1/2 14-oz can vegetable broth and 1 c. water could be used instead to make this a vegan recipe)
1/4 c. water
2 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
salt and pepper to taste
1) Combine green chilies, cilantro, sour cream in a food
processor or blender, and process until smooth.
2) Combine pumpkin, chicken broth, water, cumin,
chili powder, garlic powder, and pepper in a medium
saucepan. Stir one fourth-cup of the green
chili mixture.
3) Bring to a boil; reduce heat to medium. Simmer,
uncover, for 5 minutes, stirring occasionally.
4) Pour into serving bowls. Top each serving with a
small dollop of remaining green chili mixture. Run
tip of spoon through dollop to swirl.
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