Vegetarian Pumpkin Tortilla Soup Recipe

Ingredients for Vegetarian Pumpkin Tortilla Soup

• Corn Tortillas
• 2 tablespoons olive oil
• White Onion
• Garlic Cloves
• Fresh cilantro, chopped, for topping (optional)
• Ground Cumin
• Chile
• 1 (15-ounce) can pumpkin puree
• Diced Tomatoes
• Unsalted Vegetable Stock
• Salt to taste
• Vegetable Oil
• Avocado slices, for topping (optional)

How to Make Vegetarian Pumpkin Tortilla Soup

1. Sauté the onion and garlic in olive oil until softened (about 5 minutes).
2. Add the pumpkin puree, vegetable broth, cumin, chili powder, oregano, and salt. Bring to a simmer.
3. Reduce heat and simmer for 20 minutes, stirring occasionally.
4. 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.
5. Stir in the black beans and corn during the last 5 minutes of simmering.
6. Season to taste with additional salt and pepper.
7. Ladle the soup into bowls. Top with your crispy tortilla strips, sour cream or Greek yogurt, avocado slices, and cilantro (if desired).
8. Serve immediately and enjoy!