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.
- 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
| Amount Per 1 Serving | |||
| Calories | 45.88 Kcal (192 kJ) | ||
| Calories from fat | 18.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 3% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 64.48mg | 3% | |
| Potassium | 180.73mg | 4% | |
| Total Carbs | 6.5g | 2% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.91 Kcal (289 kJ) | ||
| Calories from fat | 27.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 3% | |
|---|---|---|---|
| Cholesterol | 7.56mg | 2% | |
| Sodium | 96.86mg | 3% | |
| Potassium | 271.47mg | 4% | |
| Total Carbs | 9.77g | 2% | |
| Sugars | 4.42g | 12% | |
| Dietary Fiber | 3.32g | 9% | |
| Protein | 2.21g | 3% | |
| Vitamin C | 5mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 3% | |
| Calcium | 43.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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