Pumpkin Tortilla Soup
This soup has a hint of spicy and smokey from the chipotle pepper and a really great flavor from the corn tortillas both in the soup and as a crunchy garnish! This soup is also vegan as well. Personally we top ours with shredded sharp cheddar but that isn’t needed.
Ingredients for the Soup
- 1 chipotle pepper in adobo sauce
- 4 cloves of garlic
- 1 medium onion
- 1 cup cilantro
- 1 1/2 C pumpkin puree (which is one of those regular sized cans)
- 1 28oz can of diced tomatoes (one of those BIG cans)
- 4 C vegetable or chicken stock
- 6 corn tortillas, sliced into squares
- 1 1/2 teaspoon ground cumin
- salt and freshly ground black pepper to taste
Garnish
- 6 corn tortillas, cut into strips and fried/baked
- lime wedges
- chopped cilantro
- shredded cheese
- avocado, cubed with some lime and salt
In a food processor (or you can chop it all by hand), slap in the garlic, cumin, onion, cilantro, salt, black pepper, chipotle pepper, and blend that all until its a nice fragrant paste. In a large pot over medium heat, add some olive or vegetable oil, about a tablespoon or so and add in your paste and diced corn tortillas. Cook the paste and tortillas (stirring often) for about 2-3minutes.
Add the pumpkin puree, canned diced tomatoes, vegetable/chicken stock, and stir to combine. Bring to a boil, then cover, reduce the heat, and simmer for an hour or so.
Once the soup is cooked through, ladle into bowls and top with any or all of the delicious garnishes! I bet sour cream or vegan sour cream would be a great addition too!
This is a really simple yet awesome and delicious soup!
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will have to try this recipe later next week :)
{Kimm´s shared blog entry… Farewell Midwest, Hello Westcoast}
Ooh wow that looks yummy! I want to try that sometime. :) I love trying new recipes with ingredients I don’t use very often. :)
{Kristin´s shared blog entry… First snowfall and christmas shopping}
Mmm, this sounds good! I may make this sometime soon. I have some pumpkin puree in the fridge and haven’t known what to make with it.
That guacamole looks to die for. I’ve also never considered using chipotle and pumpkin together but it sounds delicious! Will keep this in mind for future pumpkin recipes.
{Melodie´s shared blog entry… Easy Handmade Gifts: Bath Products}
Oh yes, it is seriously simple to make and doesn’t taste like “holiday” pumpkin/squash which I think puts people off from using pumpkin all year round in savory dishes as opposed to just during the holiday months for pumpkin pie.
I’m going to have to try this out tomorrow night for dinner. These images haven’t left my mind. Seriously, it looks delicious, Sarah.
I never would have known that all of those ingredients could work well together. Aside from dessert I just never knew what else to do with pumpkin. I’m also surprised that you posted a vegan recipe. I’m so proud of you. :)
Thank you for sharing. I’ll be sure to let you know how it turns out.
{Lisa Marie´s shared blog entry… Match Meat Italian Sausage}
Wow, this looks and sounds amazing. I love the idea of using a chipotle for some heat & smoke. Can’t wait to make this! To the grocery store!
This a very interesting an appealing dish. One I wouldn’t have thought to try.
Thank you all so much! I am probably going to make this again sometime next week, it really is fabulous going into these cold wintery months as well.
Sarah, I made this for my husband and a friend tonight and it’s sooooo good! It’s so quick to prep! Thank you SO much for posting the recipe!
@Carla, I AM THRILLED that you enjoyed the soup! It really is so tasty and warming isn’t it!
Wow, looks amazing. I need to try it out some time :) Your food always looks so yummy.
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I'm Sarah, mom of two sweet boys, Daniel & Tristan. I'm passionate about Attachment Parenting & photography. Why don't you learn more about me!
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That looks ridiculously yummy… I’m going to have to try it, given my love for all things pumpkin.