Pumpkin Tortilla Soup

The flavors of fall come together in this creamy, comforting Pumpkin Tortilla Soup.

Rich with roasted pumpkin, warm spices, and crunchy tortilla strips, this velvety soup is the perfect remedy for chilly autumn days.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 small pumpkin, peeled, seeded, and diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14.5 ounce) diced tomatoes
• 4 cups chicken broth
• 2 cups water
• 5 corn tortillas, cut into thin strips
• Fresh cilantro, chopped (optional)

Instructions

Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the diced pumpkin to the pot and cook for 5 minutes, stirring occasionally.

Stir in the ground cumin, paprika, cayenne pepper, salt, and black pepper.

Cook for 1 minute.

Add the diced tomatoes, chicken broth, and water to the pot.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the pumpkin is tender.

While the soup is simmering, prepare the tortilla strips.

Heat a large skillet over medium-high heat.

Add a few tortilla strips to the skillet and cook for about 30 seconds on each side, until crispy and slightly puffed.

Repeat with the remaining tortilla strips.

Once the soup has finished simmering, use an immersion blender to puree the soup until smooth.

Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.

To serve, ladle the soup into bowls and top each bowl with a few crispy tortilla strips, chopped fresh cilantro if desired, and any other desired toppings.

Notes

For an extra boost of flavor, use roasted pumpkin instead of raw – simply roast it in the oven with some olive oil and spices before dicing it.

If you want a spicier soup, add more cayenne pepper or introduce diced jalapeños to the pot.

Feel free to customize your toppings – some other great options are shredded cheese, diced avocado, sour cream, or a sprinkle of crushed tortilla chips.

For a more intense chicken broth flavor, use homemade broth instead of store-bought.

To make this soup ahead of time, prepare everything up to the point where you add the tortilla strips, then refrigerate or freeze until ready to serve.

This soup freezes beautifully, so don’t be afraid to make a big batch and store it in the freezer for a quick lunch or dinner later.

Nutrional Value

• Calories: 340
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 46g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 10g