Spicy Pumpkin Tortilla Soup

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

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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

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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