loveandlemons4.8
Pumpkin Tortilla Soup
This pumpkin tortilla soup is a hearty vegetarian spin on a classic. Perfect for fall, this soup is also vegan and gluten-free.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●blender
- ●pot
📝 Preparation Steps
1
Preheat the oven to 450°F and line 2 baking sheets with parchment paper.
2
Place the whole tomatoes, onions, and garlic on one baking sheet and roast until the skins of the tomatoes and the edges of the onions are charred, about 20 to ⏱️ 25 minutes.
medium tomatoes4
3
Meanwhile, soak the dried chile in hot water until soft, about ⏱️ 10 minutes.
4
In a blender, combine the tomatoes, onion, peeled garlic, 1 torn tortilla, the softened dried chile, salt, and 1 cup of the vegetable broth. Blend until smooth but not entirely pureed.
medium tomatoes4
5
Heat the olive oil in a large pot over medium heat. Add the cumin and oregano and stir for about ⏱️ 30 seconds until fragrant. Add the blended tomato mixture, 1½ cups additional broth, the cubed pumpkin and the black beans. Simmer until the pumpkin is tender, about ⏱️ 25 minutes.
dried cumin1 teaspoon
6
Meanwhile, reduce the oven heat to 300. Slice the remaining 4 tortillas into thin strips and spread on the second baking sheet. Toss with a drizzle of olive oil and a pinch of salt and pepper. Bake until crispy, about 8 to ⏱️ 14 minutes.
7
Season the soup to taste with more salt and pepper. If the soup is too thick, add a bit more broth. If it’s too thin, simmer a while longer until it thickens up. If you prefer the soup more tangy, add a few squeezes of lime.
8
Serve the soup with the crispy tortilla strips, avocado, radishes, jalapeños, cilantro, and lime slices. If desired, add a squeeze of lime and a pinch of salt to the avocado slices.
Sliced avocadoradishes, thinly sliced3jalapeños, thinly sliced2Lime slices, for serving
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