Pumpkin Tortilla Soup, a Vegan Treat!

This week we want to give a shout out to all of our Vegan subscribers and friends!  This Soup’s for you!

Tortilla Soup is all about the flavor.  Here we layer flavors to create a delicious and healthy plant-based soup that gets its meatiness from cubed pumpkin.  Packed with the smoky flavors of chipotle, fire roasted tomatoes and smoked paprika, we think you’re going to love this delicious alternative.

We have even thrown in a little cinnamon to jazz things up and tie in our favorite fall flavors!  Get ready to make this tonight and curl up on the couch with a big bowl!

Watch our video this week to learn how to peel a pumpkin to use as your very own super gorgeous serving bowl!  Also, stay tuned for a gluten free cornbread recipe and use this creepy skeleton mould to make the perfect accompaniment to this delicious soup!

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SOUP Pumpkin Tortilla Soup

Prep 15 mins

Cook 30 mins

Total 45 mins

Author lynsie

Yield 8-10 servings

We use both cubed pumpkin and pumpkin puree to bring this Soup to life and celebrate our favorite fall flavors.  Packed with smoky chipotles, paprika, corn tortillas and black beans + a dash of cinnamon, we think you're going to love this Vegan spin on traditional Tortilla Soup.

Ingredients

1 Tbsp olive oil

2 yellow onions, diced

4 cloves garlic, minced

1 orange bell pepper, stemmed, seeded and diced

1 chipotle, left whole

2 Tbsp smoked paprika

1/2 tsp cinnamon

1 quart vegetable broth

1 can plain pumpkin puree

1 sugar pumpkin (pie pumpkin), peeled and cubed

1 can black beans (Cuban style if possible)

1 28-oz can fire roasted tomatoes

1-2 cups fire roasted corn (found in the frozen section of Whole Foods Market & Trader Joe's)

4 small corn tortillas, torn

1 bunch cilantro, rinsed and chopped

1 cup pickled jalapenos, for garnish

Instructions

• In a soup pot, cook onions, garlic and bell pepper in olive oil over medium-high heat for 5 minutes.
• Add chipotle and spices and cook an additional 3 minutes.
• Add stock, pumpkin puree, cubed pumpkin, black beans, fire roasted tomatoes, and corn.
• Bring to a boil, reduce to a simmer and add torn corn tortillas.
• Serve once tortillas have dissolved and soup has thickened.  Don't forget to garnish with cilantro and pickled jalapenos.

Notes

TIP: Serve in a pumpkin for effect!  Watch our video to see how.

Courses soup