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Pumpkin Chilli Soup
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Description
It’s just a hodgepodge of different recipes that I’ve read, plus a little bit of my own flair. I’m lucky enough to live with a gentleman who collects dried chillies like I collect cookie sheets. So, I already had the below fun chillies. You are more than welcome to substitute them with whatever dried chilli powder you have in your house, just taste often and add slowly!
Ingredients
- 2 cups Pumpkin Puree
- 3 cups Low Sodium Chicken Stock
- 1 cup Light Cream (Or Heavy Cream, If Desired)
- 1 Tablespoon Granulated Sugar
- 4 teaspoons Onion Powder
- 2 teaspoons Ground Spice Cabinet Ginger, Or To Taste (Add Slowly!)
- ¼ teaspoons Dried Chipotle Chile Powder
- ⅛ teaspoons Dried Habanero Chile Powder (or Whatever You Have)
Preparation
Mix all the ingredients in a large pot over low heat. Be sure to add the ginger and chillies in parts, tasting as you go to test for your tastes. Heat until a simmer, then serve. If you use light cream, you get six 1-cup, 120-calorie servings. If you use heavy cream, you get six 1-cup, 170-calorie servings. Choose wisely!
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