Pumpkin Tortilla Soup Recipe

When the weather starts to cool down, there's nothing quite like a warm, flavorful bowl of soup to comfort and satisfy. And when it comes to autumn-inspired soups, few can compare to the rich and hearty goodness of Pumpkin Tortilla Soup. This delicious dish combines the earthy sweetness of pumpkin with the smoky heat of traditional Mexican spices, creating a harmonious blend of flavors that is sure to warm you from the inside out.

Not only is Pumpkin Tortilla Soup a delectable treat f...

Not only is Pumpkin Tortilla Soup a delectable treat for the taste buds, but it's also incredibly simple to prepare. With just a handful of ingredients and minimal prep time, you can have a pot of this flavorful soup simmering on the stove in no time. Whether you're cooking for a crowd or just looking to enjoy a cozy night in, this recipe is a must-try for anyone who appreciates the magic of autumn harvest flavors.

What sets this Pumpkin Tortilla Soup apart from other recipes is its unique combination of ingredients. The star of the show, of course, is the pumpkin. Its natural sweetness and velvety texture add depth and body to the soup, while also providing an abundance of essential nutrients and fiber. Paired with savory aromatics like onion, garlic, and cumin, as well as a hint of smokiness from chipotle peppers, the result is a comforting, soul-warming bowl of goodness that is sure to become a new fall favorite.

Additionally, the soup is topped with crispy tortilla strips, which add a delightful crunch and a touch of authenticity to the dish. Not only do they provide a textural contrast to the creamy soup, but they also serve as a subtle reminder of the soup's roots in traditional Mexican cuisine. This attention to detail and layering of flavors make Pumpkin Tortilla Soup a stand-out dish that will leave a lasting impression on anyone lucky enough to try it.

So, whether you're looking for a new way to enjoy the harvest season's most beloved ingredient or simply craving a cozy, comforting meal, this Pumpkin Tortilla Soup is the perfect choice. Its rich, complex flavors and simple preparation make it an ideal addition to any autumn meal repertoire. And with the added bonus of being both vegetarian and gluten-free, it's a dish that can be enjoyed by nearly everyone. So, break out the soup pot, gather your ingredients, and get ready to savor the warm, comforting flavors of fall with this delightful recipe.

Ingredients

2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (15 ounce) can solid-pack pumpkin
1 (14.5 ounce) can fire-roasted diced tomatoes
1 medium onion, chopped
¼ cup chopped fresh cilantro (Optional)
1 clove garlic, chopped
5 cups low-sodium chicken broth
4 cubes chicken bouillon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder, or to taste
salt and ground black pepper to taste
3 cups chopped cooked chicken
12 (6 inch) corn tortillas
3 tablespoons avocado oil
½ cup shredded Monterey Jack cheese
½ cup sour cream (Optional)
1 avocado, sliced (Optional)
1 lime, cut into wedges (Optional)
1 jalapeno pepper, sliced (Optional)
1 tablespoon chopped fresh cilantro, or to taste (Optional)

Information

Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 50 mins
Servings: 10
Yield: 10 servings

Place diced tomatoes with chiles, pumpkin, fire-roasted tomatoes, onion, cilantro, and garlic into the bowl of a food processor and puree until texture is uniformly smooth, 1 to 3 minutes.

Pour pureed mixture into a 6-quart pot and add chicken broth, bouillon, cumin, coriander, chili powder, salt, and pepper. Bring to a boil over medium heat and continue to boil, stirring occasionally, 4 to 5 minutes. Reduce heat, cover, and let simmer, 45 to 60 minutes. Add chicken and simmer for 30 minutes more.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.

Brush each tortilla with oil on each side, slice into 1/2-inch pieces, and spread onto the prepared baking sheets in a single layer.

Bake in the preheated oven until lightly browned and crispy, about 10 minutes.

Ladle soup into bowls, garnish with tortilla strips and Monterey Jack cheese. Top with sour cream, avocado, lime, jalapeno, and cilantro as desired.

Nutrition

318 cal.

Total Fat: 16g
Saturated Fat: 5g
Cholesterol: 44mg
Sodium: 1052mg
Total Carbohydrate: 27g
Dietary Fiber: 6g
Total Sugars: 4g
Protein: 19g
Vitamin C: 11mg
Calcium: 125mg
Iron: 2mg
Potassium: 451mg

How to Make Pumpkin Tortilla Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

318 cal.

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