Tangy Pumpkin Soup With Green Chili Swirl Recipes

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SPICY PUMPKIN SOUP WITH GREEN CHILI SWIRL



Spicy Pumpkin Soup With Green Chili Swirl image

From my Thanksgiving recipe file (which I'm trying to post here). I haven't made it yet. You can omit the food processor/blender step by adding green chilies directly to the soup. Finely chop the cilantro and combine it with the sour cream and then dollop with mixture as directed.

Provided by Oolala

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 (4 ounce) can green chilies, diced, drained
1/4 cup reduced-fat sour cream
1/4 cup fresh cilantro leaves
1 (15 ounce) can solid pack pumpkin
1 (14 ounce) can reduced-sodium fat-free chicken broth
1/2 cup water
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (optional)
salt, to taste

Steps:

  • Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).
  • Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.
  • Bring to a boil; reduce heat to medium.
  • Simmer, uncovered, 5 minutes, stirring occasionally.
  • Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.
  • Run tip of spoon through dollops to make swirl.

Nutrition Facts : Calories 63.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.9, Sodium 14.5, Carbohydrate 10.9, Fiber 1.2, Sugar 3, Protein 2.3

LOW-FAT SPICY PUMPKIN SOUP



Low-Fat Spicy Pumpkin Soup image

A thai inspired recipe that I used when I wanted to do something with all these pumpkins I grew over the summer.

Provided by PhoodPhight

Categories     Thai

Time 1h10m

Yield 24 cups, 12 serving(s)

Number Of Ingredients 11

1 lb pumpkin, cubed
1 lb butternut squash, cubed
4 cups chicken stock
14 ounces light coconut milk
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
3 tablespoons chili paste
2 tablespoons lemongrass (or a squeeze of lemon if you can't find it)
1 onion, diced
5 garlic cloves, crushed

Steps:

  • Preheat oven to 350°F
  • Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
  • In a large pot, saute onions and garlic in a little chicken stock until translucent.
  • Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
  • Simmer for 20 minutes.
  • Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.

Nutrition Facts : Calories 62.6, Fat 1.1, SaturatedFat 0.3, Cholesterol 2.4, Sodium 116.9, Carbohydrate 11.3, Fiber 1.1, Sugar 3, Protein 3

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