1 (4 ounce) can diced green chile peppers
1 (15 ounce) can solid pack pumpkin puree
1 (14 ounce) can chicken broth
1/2 cup water
1/2 teaspoon or more chili powder
1/2 teaspoon or more garlic powder
1/2 teaspoon or more hot pepper sauce
(1/2 teaspoon dried red pepper flakes)
(1/4 teaspoon or more ground cumin)
1/4 cup sour cream

Directions
In a medium saucepan, over medium-high heat, combine the chile peppers, pumpkin puree, chicken broth, and water. Season with chili powder, garlic powder and hot pepper sauce. Stir in 1/4 cup of the sour cream mixture.
Bring just to starting to boil, then reduce heat to medium and simmer, uncovered, for 5 minutes until warmed through. 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.

I got this from AllRecipes.com, and the reviewers suggested using it not only as a low calorie soup (if you go easy on the sour cream) but also as a dip for tortilla chips, a pasta sauce, or with rice and corn mixed into it.

I haven't tried it, but I will because it does sound good.