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eats: Pumpkin Tortilla Soup

Tuesday, October 9, 2012 8 Comments

So, confession,  I’ve been hoarding all of the canned pumpkin.  If there is a worldwide shortage of canned pumpkin, they will be knocking on my door.  You know how people buy canned goods constantly just because, you know, to stock their pantry and such for a possible doomsday?  Well, if we ever have to live underground for doomsday…well, let’s just say 20 cans of pumpkin is not gonna get us too far!

So, on that note, let’s clean out my pantry & start making some yummies with all that pumpkin!

Today I have for you one of my favorites – Pumpkin Tortilla Soup.

eats: Pumpkin Tortilla Soup





Author: mama♥miss {www.mamamiss.com}
Prep time: 30 mins
Cook time: 1 hour
Total time: 1 hour 30 mins
Serves: 2-4
The tangy pumpkin, the crispy tortilla, and the smooth avocado: This recipe is a perfect marriage of yumminess.
Ingredients
  • 6 (6 inch) corn tortillas
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 clove of garlic (or 1/2 teaspoon), minced
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1 (15oz) can 100% pure pumpkin
  • 1 (14.5oz) can petite diced tomatoes (undrained)
  • 3 cups unsalted vegetable stock
  • 1/4 teaspoon salt
  • vegetable oil (for deep-frying)
  • 1 ripe avocado, peeled, pitted, and cubed
Instructions
  1. Cut 4 of the tortillas into 1/2 inch squares.
  2. Heat 2 tablespoons olive oil in a dutch oven or large pot over medium-low heat. Add chopped onion, garlic, cilantro, and squared tortilla pieces; Cook, stirring frequently, until onion is soft.
  3. Add cumin and sauté for another minute.
  4. Add pumpkin, tomatoes, vegetable stock, and salt; Stir to combine. Bring to a boil. Cover, reduce heat to a simmer, and let simmer for one hour.
  5. While the soup is simmering, cut the remaining 2 corn tortillas into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a small skillet over medium-high heat until very hot, but not smoking. Fry tortilla strips until crisp and golden. Transfer tortilla strips to towels to drain.
  6. Serve into bowls and garnish with tortilla strips and avocado.
Notes

Adapted from The Kitchn

3.1.09

Pumpkin pie, pumpkin cheesecake, pumpkin cookies; Oooh the ideas are endless on what you could make with all my pumpkin!

What’s your favorite thing to make with pumpkin?  What should I make next?

————————————————————————

This recipe is vegan, vegetarian, and can also be gluten free if used with gluten free vegetable stock.

(Disclaimer: As I dabble in vegetarian, vegan, & gluten free recipes, I am by no means an expert.  If you have allergies or special dietary needs, please read the recipe carefully for accuracy.  Due to the individualized nature of allergies and food sensitivities I highly recommend you consult your physician before trying something new.)

xx ♥ m

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Comments

  1. Drew says

    Monday, May 13, 2013 at 8:45 pm

    Made this tonight to use up an avocado that was ripe. I filled my bowl three times before I decided I’d better leave the rest for tomorrow. Thanks for posting!

    Reply
    • mama♥miss says

      Sunday, May 26, 2013 at 10:38 am

      Awesome Drew!!! I’m so glad you like it :)

      Reply
  2. Sherry says

    Tuesday, October 9, 2012 at 8:33 pm

    Yum, Yum – I need to try this

    Reply
    • mamamissblog says

      Tuesday, October 9, 2012 at 10:20 pm

      It’s so good Mom, but you’ll have to leave out the onions though :)

      xx ♥ m

      Reply
  3. Renee C. says

    Tuesday, October 9, 2012 at 1:47 pm

    It’s so funny that you say that about the canned pumpkin. A couple of weeks ago during my big grocery shop I walked by a display of canned pumpkin and I grabbed some cans out of the blue saying to myself, “I might need these for something!” lol

    Awesome, now I do with this totally yummy-looking soup. Soup weather is just starting to arrive now, so I’m ready to make some soup. You’ve been pinned! :D

    Reply
    • mamamissblog says

      Tuesday, October 9, 2012 at 10:19 pm

      hehe! You just might need those extra cans! There must of been some sort of pumpkin shortage in the past that makes me want to grab them all of the shelves -hahaha :) Thanks for pinning! And for stopping by Renee :)

      xx ♥ m

      Reply

Trackbacks

  1. 25 Soup Recipes to Keep You Warm This Winter - The Chaos and the Clutter says:
    Friday, August 28, 2015 at 6:23 am

    […] Pumpkin Tortilla Soup from Mama Miss […]

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  2. Thanksgiving Round Up - Enchanted Homeschooling Mom | Enchanted Homeschooling Mom says:
    Tuesday, March 17, 2015 at 9:30 pm

    […] Moore Babies Little Hands That Cook With Books – Turkey Casserole by The Educator’s Spin On It Pumpkin Tortilla Soup by Mama Miss Turkey Cookies by Life with Moore Babies A Turkey Snack by The Chirping Moms Pumpkin […]

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