Now that Fall is in full swing, we’re all craving everything pumpkin. You don’t have to look far to find recipes for decadent pumpkin desserts, but they can cause one to “fluff up” pretty quickly if you know what I mean! This simple Pumpkin Tortilla Soup is vegetarian, gluten-free and packed with delicious fall flavor.
Ingredients (Serves 6):
12 (6-inch) corn tortillas
1 medium white onion, finely chopped
2 cloves garlic, minced
1 bunch of finely chopped cilantro, plus more sprigs for garnish
1 teaspoon ground cumin
1/8-1/4 tsp cayenne pepper (Depending how much of a kick you want!)
1 1/2 cups pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes, undrained
5 cups unsalted vegetable stock
1/2 teaspoon salt
Coconut oil for frying
1-2 ripe avocados, peeled, pitted, and cubed
- Cut 6 of the tortillas into 1/2-inch squares.
- Heat oil (preferably a more stable fat like avocado or coconut oil) in a pot over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas, stirring frequently, until onion is soft.
- Add the cumin and 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 let simmer until you’re ready to serve.
- While the soup is simmering, cut the remaining 6 tortillas into 1/4-inch-wide strips. Heat 1/2 inch of coconut oil in a skillet over medium-high heat until it’s 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 onto paper towels to drain. Season with a little coarse sea salt if you wish.
- To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.
Give this recipe a try and make it your own by switching up the seasonings or adding some dried peppers or chopped jalapeno. It can stand on its own, or you can serve it with a side salad and chips and salsa. The options are endless.
Happy Fall, Ya’ll!