Create a creamy pumpkin soup with a subtle smokiness from green chiles in under 30 minutes.
In a food processor, combine 1/2 of the chiles, sour cream and cilantro. Process until smooth. Set aside.
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.
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!
Swirl sour cream mixture into soup just before serving.