Tangy Pumpkin Soup With Green Chili Swirl

• 1 (4 ounce) can diced green chile peppers
• 1/4 cup sour cream
• 1 (15 ounce) can solid pack pumpkin puree
• 1 (14 ounce) can chicken broth
• 1/2 cup water
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot pepper sauce

1. 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.
2. 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.

green chile peppers, sour cream, solid pack pumpkin puree, chicken broth, water, chili powder, garlic, hot pepper

Taken from www.allrecipes.com/recipe/42627/tangy-pumpkin-soup-with-green-chili-swirl/ (may not work)