
Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. Set aside
Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper in a medium saucepan; stir in ¼ cup of the green chili mixture.
Bring to a boil; reduce heat to medium. Simmer, uncovered, 5 minutes, stirring occasionally.
Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture. Run tip of spoon through dollops to make swirl.