Skip to main content
Skip to store items
Skip to main navigation

Pumpkin Tortilla Soup

Prep time
1 1⁄2 hours
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Egg-free | Soy-free

Adapted from


Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin. 


12 corn tortillas
4 Tolive oil
1 onion (medium, chopped)
2 clvgarlic (minced)
1 ccilantro (fresh, minced, plus sprigs for garnish)
1 tcumin (ground)
  cayenne pepper (to taste)
1 1⁄2 cpumpkin (purée - canned is fine!)
28 oztomatoes (diced, canned)
5 cvegetable broth (low-sodium)
1⁄2 tsalt
  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.