SOUP Pumpkin Tortilla Soup
Prep
Cook
Total
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
Recipe by Vie at https://getvie.com/2018/10/23/pumpkin-tortilla-soup-a-vegan-treat/