Green Chile Pumpkin Soup

1 cup Hatch Chopped Green Chile, divided
1/2 cup sour cream
1/4 cup cilantro
1 small onion, diced
2 cloves garlic, minced
1 tsp oil
1 can pumpkin puree
14 oz chicken broth
1/2 cup water
2 tsp cumin
1/2 tsp Hatch Red Chile Powder
1/2 tsp garlic powder
roasted pumpkin seeds to garnish

In a food processor, combine 1/2 of the green chile, sour cream and cilantro. Process until smooth. Set aside.
Heat oil in a large pot. Add onion, garlic and remaining chile.
Saute for about 5 minutes or until onions are softened. Add cumin and chile powder. Cook for 1 minute or until fragrant.
Add remaining ingredients to the pot. Bring a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.
Swirl sour cream mixture into soup just before serving and top with pepitas.

Click here for Frozen Hatch Chopped Green Chile

Click here for Hatch Red Chile Powder