Pumpkin Tortilla Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 4 corn tortilla (6 inches in size)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • ½ cup finely chopped cilantro
  • 1 teaspoon cumin
  • 1 - 15 oz can 100% pumpkin
  • 1 - 14.5 oz can petite diced tomatoes
  • 4 cups chicken or vegetable stock
  • salt and pepper to taste
  1. Cut the tortillas into small ½ inch sized pieces.
  2. In a large stock pot heat the olive oil over medium heat. Add the onion, garlic and tortilla pieces. Stir frequently while cooking until onion is soft.
  3. Add in the cilantro and cumin. Saute for another minute until cilantro has softened.
  4. Add in the canned pumpkin, tomatoes and chicken or vegetable stock. Stir to combine and simmer for 30 minutes.
  5. Add salt and pepper to taste.
Recipe by Remake My Plate at http://remakemyplate.com/pumpkin-tortilla-soup/