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
- 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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
11g
Carbs
11g
