Thanksgiving: Sugar, Spice, and Everything Nice

Photo by Dan Eggert.

Add a little spice to your holiday meal with “Tangy Pumpkin Soup with Green Chili Swirl,” a sweet and savory soup that will make this year’s Thanksgiving feast that much more memorable.

With relatively minimal preparation time required, this dish won’t add to the chaos in the kitchen.

If you feel up to a little challenge, call your local Farm Market and ask if they have pie pumpkins. For blending the pumpkin, tools like a Kitchen Aid make it fast and easy. Most pumpkins at roadside stands, however, are bred to be carved and not suitable for pie or soup making.

This tangy pumpkin soup makes the perfect appetizer, satiating a little of that pre-feast, ravenous hunger.

With so many dishes that require much lengthier cooking times, a good soup can help you organize the meal schedule. Without all the other food on the table, everyone can direct their attention to appreciating the sweet pumpkin paired with spicy green chili peppers and chili powder.

Be sure to taste the soup along the way – if you’re a spice lover, add a little pickled jalapeٌo juice to the recipe for extra zip.

Relatives will be asking for the recipe for this tasty soup; so simple to make and delightfully different for the taste buds. So pump up the volume this year, you won’t regret it.

Recipe from

“A spicy version of the traditional pumpkin soup. Very tasty, quick and easy! A family favorite. Serve with crusty bread for dipping. Prep Time: approx. 10 minutes. Cook Time: approx. 15 minutes. Ready in: approx. 25 minutes. Makes 4 servings.”

1 (4 ounce) can diced green chili peppers
¼ cup sour cream
1 (15 ounce) can solid pack pumpkin puree
1 (14 ounce) can chicken broth
½ cup water
½ teaspoon chili powder
½ teaspoon garlic powder
½ 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 ¼ 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.