Spicy Pumpkin Soup with Green Chile Swirl - 12g Carbs, 4g Fiber
From: www.diabetesselfmanagement.com
1 can (4 oz) diced mild green chiles
1/4 cup light sour cream, plus additional for garnish
1/4 cup packed fresh cilantro leaves
1 can (15 oz) solid-pack pumpkin
1 can (about 14 oz) fat-free reduced-sodium chicken or vegetable broth
1/2 cup water
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/8 tsp ground red pepper (optional)
Combine chiles, 1/4 cup sour cream, and cilantro in food processor or blender; process until smooth.*
Combine pumpkin, broth, water, cumin, chili powder, garlic powder, and red pepper, if desired, in medium saucepan; stir in 1/4 cup green chile mixture. Bring to a boil; reduce heat to medium. Simmer, uncovered, 5 minutes, stirring occasionally.
Ladle soup into four serving bowls; top each serving with small dollops of remaining green chile mixture and additional sour cream, if desired. Run tip of spoon through dollops to swirl.
*Note. Or omit food processor step by adding green chiles directly to soup. Finely chop cilantro and combine with sour cream. Dollop soup with sour cream-cilantro mixture as directed.
Servings: 4
Serving size: 1 bowl soup (1/4 of total recipe) without additional sour cream.
Nutrition per Serving: 72 Calories, 1g Fat, 1g Saturated Fat, 5mg Cholesterol, 176mg Sodium, 12g Carbs, 4g Fiber, 4g Protein
Exchanges per serving: 1 Bread/Starch
Posted by: chefgloria1030@yahoo.com
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