Ingredients for Vegetarian Pumpkin Tortilla Soup
- 6 corn tortillas, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15 ounce) can pumpkin puree
- Diced Tomatoes
- 4 cups unsalted vegetable stock
- 1/2 teaspoon salt, or to taste
- Vegetable Oil
- 1 avocado, sliced (for garnish)
- hot sauce (for serving, optional)
- lime wedges (for serving)
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How to Make Vegetarian Pumpkin Tortilla Soup
- Sauté the onion and garlic in olive oil until softened (about 5 minutes).
- Add the pumpkin puree, vegetable broth, cumin, chili powder, oregano, and salt. Bring to a simmer.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- While the soup simmers, prepare your tortilla strips: Cut corn tortillas into strips and bake at 375°F (190°C) for 10-12 minutes, flipping halfway through, until crispy. Alternatively, use store-bought tortilla chips.
- Stir in the black beans and corn during the last 5 minutes of simmering.
- Season to taste with additional salt and pepper.
- Ladle the soup into bowls. Top with your crispy tortilla strips, sour cream or Greek yogurt, avocado slices, and cilantro (if desired).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
11g
Carbs
11g
