Pumpkin Tortilla Soup

Serving size:
 6 Servings


    • 12
    • corn tortillas
    • 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)
    • 1⁄2 t
    • salt
    • vegetable oil (for frying)
    • 2
    • avocado (peeled, pitted, and diced)
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


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

Adapted from www.thekitchn.com.


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.


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