Recipe by caitlin.brundrett
I don't remember where I got this recipe, but my mom makes it for the holidays, and it has become a staple among our family members - it's a great recipe to double for larger groups! We have done different versions, including one where we added pre-made polenta in lieu of the tortillas... it was delish. Also, don't feel like you have to fry your own tortilla strips... it's very messy and oily. Store-bought tortilla chips will do just fine. Enjoy!
Top Review by SugarPlum336
A very, very tasty and easy to make soup! The pumpkin made it very filling, but yet the pumpkin was surprisingly a very subtle flavor. I don't think I would've guessed it was there if I hadn't known. I couldn't find fresh cilantro and also omitted the fried tortilla strips. We just put avocado on top. I'm a vegetarian, but could definitely see adding chicken or shredded cheese/sour cream for those that prefer it. We liked this so much that I will be making it again very soon.
- 12 (6 inch) corn tortillas
- 4 tablespoons olive oil
- 1 medium white onion, finely chopped
- 2 garlic cloves, minced
- 1 cup finely chopped cilantro, plus more sprigs for garnish
- 1 teaspoon ground cumin
- chile or dried chile pequins or other dried hot peppers or cayenne pepper, to taste*
- 1 1⁄2 cups pumpkin puree or 1 1⁄2 cups canned pumpkin
- 1 (28 ounce) can diced tomatoes, undrained
- 5 cups unsalted vegetable stock
- 1⁄2 teaspoon salt
- vegetable oil, for deep-frying
- 1 -2 ripe avocado, peeled, pitted, and cubed
Directions See How It's Made
- Cut 6 of the tortillas into 1/2-inch squares.
- Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.
- Add cumin and crushed peppers or cayenne and sauté for another minute.
- Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.
- While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.
- To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.
- *As a personal preference, I like to put the cilantro, tortilla strips, avocado, (ALONG WITH sour cream and shredded cheddar cheese - my own additions) into smaller serving bowls for people to add themselves. Yum.
- *You can tailor the type and amount of hot pepper to your own tastes. We usually make this with a couple of crushed chile pequins but have also used cayenne pepper, which is more readily available. If you're not sure how much to use, start with 1/8 teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired.