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Pumpkin Tortilla Soup (vegan)

Don't be deterred, this actually doesn't taste all that much like pumpkin, but has great texture and body.  The leftovers are wonderful! 
Adapted from The Kitchn. 
  • 10 tortillas (I prefer corn)
  • 5 tbsp olive oil
  • 2 medium white onions, finely chopped (I used my food processor and it worked wonders!)
  • 4 cloves garlic, minced
  • 1 1/2 cups finely chopped cilantro
  • 2 tsp cumin
  • 2 tsp cayenne pepper
  • 1 can (15 oz) canned pumpkin puree
  • 28 oz can diced tomatoes, undrained
  • 5 cups vegetable stock (i used bouillon)
  • 1/2 - 1 tsp salt (to taste)
  • Avocado, cheese, sour cream, etc. for top
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