Pumpkin Tortilla Soup
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
Prep.
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Ingredients
For 6 Serving(s)
pumpkin-tortilla-soup
- 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
- 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.