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Pumpkin Tortilla Soup

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



For 6 Serving(s)


  • 12 corn tortillas
  • 4 T olive oil
  • 1 onion
  • 2 clv garlic
  • 1 c cilantro
  • 1 t cumin
  • cayenne pepper
  • 1 1/2 c pumpkin
  • 28 oz tomatoes
  • 5 c vegetable broth
  • 1/2 t salt
  • vegetable oil
  • 2 avocado

Pumpkin Tortilla Soup Directions

  1. Slice half of the tortillas into 1/2-inch squares and half of them into 2-inch by 1/4-inch strips. Set aside.
  2. 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.
  3. 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.
  4. Serve each portion of soup garnished with diced avocado, cilantro, and tortilla strips.

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