Ingredients
- (4 ounce) can diced green chile peppers
- /4 cup sour cream
- (15 ounce) can solid pack pumpkin puree
- (14 ounce) can chicken broth
- /2 cup water
- /2 teaspoon chili powder
- /2 teaspoon garlic powder
- /2 teaspoon hot pepper sauce
Instructions
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Step 1
In a blender, I puree the green chilies and sour cream until smooth, then set aside. Next, in a saucepan over medium-high heat, combine pumpkin puree, chicken broth, and water. Stir in chili powder, garlic powder, and hot pepper sauce. Add a quarter cup of the sour cream mixture and stir until blended. Bring to a boil, then lower heat and simmer for 5 minutes. Ladle into bowls and top with a dollop of the remaining sour cream-chili blend. Using a knife, gently swirl it through the soup for a beautiful finish. For a silkier soup, use an immersion blender before adding the sour cream mixture. Adjust thickness with extra broth if needed. The aroma as it simmers fills the kitchen with a cozy, spicy scent. This simple technique creates a restaurant-worthy presentation with minimal effort.