Tangy Pumpkin Soup with Green Chili Swirl

Rating: 4.07 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

A spicy version of the traditional pumpkin soup. Very tasty, quick and easy! A family favorite. Serve with crusty bread for dipping.

By JENNANGEL

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a food processor or blender, puree the green chilies and sour cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture.

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  • Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls, and spoon a dollop of the sour cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.

Nutrition Facts

Per Serving:
82 calories; protein 2.5g 5% DV; carbohydrates 11.6g 4% DV; fat 3.6g 6% DV; cholesterol 8.8mg 3% DV; sodium 1080.7mg 43% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Nikki_D
Rating: 5 stars
01/19/2004
I really like this recipe. It is a great meal to have for a diet or a light meal. Low calorie but great flavor. I have been lazy before and added the green chiles while the soup is cooking--gives better chile flavor to the soup. Then before serving I stir in the sour cream to make the soup creamy instead of swirling. I never can eat just one bowl. I like adding chopped cilantro to the sour cream to add another flavor twist. I have made double batches and have frozen the leftovers. Other addition ideas: sauteed onion corn. I think it is great without even adding the green chilies for a different soup. What a hit at a 10 person Thanksgiving Dinner. Read More
Helpful
(23)

Most helpful critical review

The Bunny Chef
Rating: 3 stars
11/01/2007
I like to make pumpkin soup on Halloween and this recipe looked good. I took the advice of the previous reviewers and used 1 t chili powder 1 1/2 t garlic powder 2 t Frank's Red Hot Sauce 1/2 t cumin and more salt. I had to add 1/4 cup more water and 1/2 cup milk. It was pretty good but I'm going to add more fat free sour cream and use it as a sauce for ravioli or plain pasta instead of soup. Thanks for the recipe! Read More
Helpful
(7)
14 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Nikki_D
Rating: 5 stars
01/19/2004
I really like this recipe. It is a great meal to have for a diet or a light meal. Low calorie but great flavor. I have been lazy before and added the green chiles while the soup is cooking--gives better chile flavor to the soup. Then before serving I stir in the sour cream to make the soup creamy instead of swirling. I never can eat just one bowl. I like adding chopped cilantro to the sour cream to add another flavor twist. I have made double batches and have frozen the leftovers. Other addition ideas: sauteed onion corn. I think it is great without even adding the green chilies for a different soup. What a hit at a 10 person Thanksgiving Dinner. Read More
Helpful
(23)
AMYSAUNTJO
Rating: 4 stars
09/29/2004
Great base but it needs kicked up a notch. If you taste with just the base and no spices your reactions is going to be "Yuck". It gets better. Trust me. The spices suggested are in too pale a dose to create the changes you need. It will still rate a "Ick" Kick them up by doubling and tasting until you get the effect you like. I went spicer than usual because I used the sour cream to cool it down. milk cuts hot peppers burn I also added the chilie peppers to the pumpkin instead of the sour cream. Garnish with parlsey or other herb leaf for that green look. Red Pepper Flakes can be used instead of Chili powder but BE CAREFUL. You could blast your tongue off. Instead of garlic powder use a good garlic and herb seasoning. Put that in first and taste until it is acceptable. Used Franks Hot Sauce. Spicy mix that even the leery one in the family liked. might try it with rice or beans mixed in next. Read More
Helpful
(15)
Katie_C_S
Rating: 4 stars
04/30/2008
Yummy! Not your typical soup. Believe it or not I made this soup because I had the ingredients lying around!:) It was so simple and turned out really tasty. I used 1.5 tsp minced garlic 1 tsp Cholula 1.5 tsp green chili powder 1.5 tsp crushed red pepper about.5 tsp cumin and some salt and black pepper. I also just added the chopped green chilis to the pumpkin/stock. I used vegetable stock instead of chicken to make vegetarian. Will make again when I have leftover pumpkin! Read More
Helpful
(12)
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The Bunny Chef
Rating: 3 stars
11/01/2007
I like to make pumpkin soup on Halloween and this recipe looked good. I took the advice of the previous reviewers and used 1 t chili powder 1 1/2 t garlic powder 2 t Frank's Red Hot Sauce 1/2 t cumin and more salt. I had to add 1/4 cup more water and 1/2 cup milk. It was pretty good but I'm going to add more fat free sour cream and use it as a sauce for ravioli or plain pasta instead of soup. Thanks for the recipe! Read More
Helpful
(7)
Lewisjck
Rating: 5 stars
11/09/2009
Loved this soup it sounded great and was. I did add more spice 1t. chili 1t. garlic and 1/2 t. cumin it was super easy and fast too. thanks- Read More
Helpful
(5)
Dillie
Rating: 3 stars
03/17/2003
I wasn't as impressed with this recipe as I thought I'd be. Read More
Helpful
(4)
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Shane the Foodie
Rating: 5 stars
11/04/2010
Added a few things to kick this up a bit. Added the green chiles to the soup not the sour cream. Then I pureed it. I also added a 1/2 tsp of ground chipotle peppers. To the sour cream I added juice of half a lime and 1/4 cup fresh cilantro then pureed. I also added a tablespoon of crumbled bacon to each bowl of soup. I can't stand the texture of pureed soups. I served this at a party and got rave reviews. Read More
Helpful
(4)
Allrecipes Community
Rating: 4 stars
02/04/2009
I listened to the other reviewers and tripled my spices. I also did not blend my sour cream and green chilies but just mized them all into the soup. I thought it tasted great and will make it again. Read More
Helpful
(3)
JessiCole
Rating: 5 stars
11/08/2011
I used fresh pumpkin and fresh green chilis and added some curry it was a big hit! Read More
Helpful
(2)
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