Source: Rattler's, Seattle, Washington (now closed)

1 (15 ounce) can pumpkin
3 cups chicken broth
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cayenne pepper
1 tablespoon butter
1 chipotle pepper, finely chopped
3/4 cup fat-free sour cream

In a large pot, mix together pumpkin, broth, onion, garlic, cumin, salt, pepper and cayenne. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 25 minutes.

Stir in butter and chipotle pepper; simmer 1 to 2 minutes longer, stirring constantly.

Stir in sour cream, keeping on low heat for 2 to 3 minutes longer.

Serves 4.