Vegetarian Pumpkin Tortilla Soup

READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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