For an unconventional twist on traditional pumpkin soup, dig into a bowlful of this hearty Pumpkin Tortilla Soup. Spicy chiles and corn tortillas infuse the pumpkin with bright, piquant flavors. Topped with crunchy tortilla crisps and chunks of avocado, this distinctly autumn version of tortilla soup is a satisfying way to temper the chill of fall evenings.
12 (6-inch) corn tortillas
2 tablespoons olive oil
1 medium white onion, finely chopped
2 cloves garlic, minced
1 cup finely chopped cilantro, plus more sprigs for garnish
1 teaspoon ground cumin
Chile pequins, other dried hot peppers, or cayenne pepper to taste
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
Vegetable oil for deep-frying
1-2 ripe avocados, peeled, pitted, and cubed
Make the Soup
- Cut 6 of the tortillas into 1/2-inch squares.
- Heat 2 tablespoons olive oil in a large saucepan over medium-low heat. Add onion and cook until soft, about 4-6 minutes. Add chopped tortillas, cook until tortillas are soft. Stir constantly and add more oil if the tortillas are sticking. Add garlic, cook 30 seconds.
- 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.
Make the Tortilla Crisps
- While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. Heat ½ 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.
Recipe from “the kitchn” October 31, 2008.