1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 chilies, seeded and sliced
1 tsp ground cumin
1 small pumpkin (or medium butternut squash), seeded, peeled and chopped
3 medium potato, peeled and chopped
5 cup low-sodium chicken stock
4 tsp nonfat sour cream
4 tsp chives, to garnish
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, chilies, and cumin. Sauté until onion is soft. Stir in pumpkin, potatoes and stock. Bring to a boil. Cover and reduce heat.
2. Simmer for 30 minutes or until pumpkin and potatoes are soft, stirring occasionally.
3. Purée soup in a food processor. Return soup to saucepan to reheat. Top with a dollop of nonfat sour cream and sprinkle with chives, if desired. Serve immediately.