Pumpkin Chilli Soup

Name: Pumpkin Chilli Soup
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!); 1/4 teaspoons Dried Chipotle Chile Powder; 1/8 teaspoons Dried Habanero Chile Powder (or Whatever You Have)

8 ingredients

1 steps

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!)
1/4 teaspoons Dried Chipotle Chile Powder
1/8 teaspoons Dried Habanero Chile Powder (or Whatever You Have)

Directions

1

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!