Green Chile Pumpkin Soup Recipe
Create a creamy pumpkin soup with a subtle smokiness from green chiles in under 30 minutes.
Servings 8 servings
Calories 47kcal
Ingredients
- 4 ounces diced green chiles, divided
- 1/2 cup sour cream
- 1/4 cup cilantro
- 1 small onion, diced
- 1 teaspoon oil
- 1 can pumpkin puree
- 14 ounces vegetable broth
- 1/2 cup water
- 2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
Instructions
- In a food processor, combine 1/2 of the chiles, sour cream, and cilantro. Process until smooth. Set aside.4 ounces diced green chiles,, 1/2 cup sour cream, 1/4 cup cilantro
- Heat oil in a large pot. Add onion and remaining chiles. Saute for about 5 minutes or until onions are softened. Add cumin, chili powder, garlic powder and red pepper. Cook for 1 minutes or until fragrant.1 small onion,, 1 teaspoon oil, 2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground red pepper
- Add remaining ingredients to the pot. Bring a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. If soup is not smooth enough, use an immersion blender to make it smoother...this is totally optional!1 can pumpkin puree, 14 ounces vegetable broth, 1/2 cup water
- Swirl sour cream mixture into soup just before serving.
Notes
- You can leave out the sour cream to create a vegan pumpkin soup.
Nutrition
Calories: 47kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 264mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg