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Spicy Pumpkin Tortilla Soup

5 star rating
 

Submitted by: Win13

 

Photo by: Katy Stovall

Easy, hearty and perfect for autumn. The pumpkin and chipotle add an extra depth of flavor to this quick-to-fix tortilla soup.
 

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 1-1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 2 cans (14 oz. each) Mexican-style diced tomatoes
  • 1 to 2 seeded and minced chipotle peppers (packed in adobo sauce)
  • 1 carton (32 oz) reduced-sodium chicken broth
  • 1/4 cup chopped cilantro (plus additional for garnish)
  • 1 cup grated colby-jack cheese
  • tortilla chips, broken up
  • 1/2 cup Mexican crema or sour cream
  • toasted pumpkin seeds

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Method

Heat oil in large saucepan over medium-high heat. Cook onion and garlic until tender. Stir in cumin and cook 30 seconds. Stir in pumpkin. Add tomatoes, chipotle, and broth and bring to a boil. Reduce heat and simmer 20 minutes. Stir in cilantro. To serve, divide soup among bowls and top with cheese and tortilla chips. Garnish with a dollop of crema and sprinkle with pumpkin seeds and cilantro.

 

Notes:

 

Number of Servings: 4-6

 

Submitted by: Win13 ()

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