Now that Fall is in full swing, I’m craving everything pumpkin. I’ve already enjoyed more than my share of Pumpkin Spice Lattes from Starbucks, and last weekend I made my Pumpkin Chocolate Chip Muffins. You don’t have to look far to find recipes for decadent pumpkin desserts, but they can cause one to “fluff up” pretty quickly if you know what I mean! I’ve been on the prowl for a lighter, nutrient-dense pumpkin recipe, and something a little unique to pass along to you. I stumbled across this Pumpkin Tortilla Soup recipe on Pinterest, and I only needed to make a couple of tweaks to make it a bit more nutritious. I’ve had my eye on it for a couple of weeks, and I was so excited to finally give it a try this weekend. It’s vegetarian, gluten-free and packed with delicious fall flavor.
Ingredients (Serves 6):
12 (6-inch) corn tortillas
1 medium white onion, finely chopped
2 cloves garlic, minced
1 bunch of finely chopped cilantro, plus more sprigs for garnish
1 teaspoon ground cumin
1/8-1/4 tsp cayenne pepper (Depending how much of a kick you want!)
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
Coconut oil for frying
1-2 ripe avocados, peeled, pitted, and cubed
- Cut 6 of the tortillas into 1/2-inch squares.
- Heat oil (preferably a more stable fat like avocado or coconut oil) in a pot over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas, stirring frequently, until onion is soft.
- Add the cumin and 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 let simmer until you’re ready to serve.
- While the soup is simmering, cut the remaining 6 tortillas into 1/4-inch-wide strips. Heat 1/2 inch of coconut oil in a skillet over medium-high heat until it’s 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 onto paper towels to drain. Season with a little coarse sea salt if you wish.
- To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.
I absolutely loved this twist on a typical tortilla soup, and I’ll definitely be making it again this Fall. In fact, it’s now in my top ten list of recipes I’ve blogged about the last couple years! Give it a try and make it your own by switching up the seasonings or adding some dried peppers or chopped jalapeno. It can stand on its own, or you can serve it with a side salad and chips and salsa. The options are endless.
Happy Fall, Ya’ll!