Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
|4 T||olive oil|
|1||onion (medium, chopped)|
|2 clv||garlic (minced)|
|1 c||cilantro (fresh, minced, plus sprigs for garnish)|
|1 t||cumin (ground)|
|cayenne pepper (to taste)|
|1 1⁄2 c||pumpkin (purée - canned is fine!)|
|28 oz||tomatoes (diced, canned)|
|5 c||vegetable broth (low-sodium)|
|vegetable oil (for frying)|
|2||avocado (peeled, pitted, and diced)|
Slice half of the tortillas into 1/2-inch squares and half of them into 2-inch by 1/4-inch strips. Set aside.
Over medium how heat, heat the olive oil in a large stock pot. Add the onion, garlic, cilantro, and tortilla squares, and sauté, stirring frequently, until the onion is soft. Stir in the cumin and cayenne, and sauté for 1 more minute. Add the pumpkin, diced tomatoes and their juices, vegetable broth, and salt. Stir to combine, and bing to a boil. Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally.
Add a 1/2-inch of vegetable oil to a medium skillet. Heat over medium-high heat until hot but not smoking. In two batches, fry the tortilla strips until light golden and crisp. Use a slotted spoon to transfer the tortilla strips to a paper towel-lined plate.
Serve each portion of soup garnished with diced avocado, cilantro, and tortilla strips.