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Ingredients
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1 (4 ounce) can diced green chile peppers
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¼ cup sour cream
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1 (15 ounce) can solid pack pumpkin puree
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1 (14 ounce) can chicken broth
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½ cup water
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½ teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon hot pepper sauce
Directions
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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 |
4g | Fat |
12g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 82 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 2g | 10% |
Cholesterol 9mg | 3% |
Sodium 1081mg | 47% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 4g | 13% |
Total Sugars 5g | |
Protein 3g | 5% |
Vitamin C 24mg | 27% |
Calcium 48mg | 4% |
Iron 2mg | 9% |
Potassium 304mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.