How to Make a Thanksgiving Pumpkin Tortilla Soup

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By e-Rambler
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Thanksgiving pumpkin tortilla soup

Vegetables and fruits are beneficial and contribute to a healthy life. Pumpkins are rich in carotene, vitamins C and E. They contain high levels of antioxidants, therefore may lower heart diseases and cancer risk. Fall and winter are good seasons to enjoy pumpkin dish when abundant, so get the pumpkin cooking! Thanksgiving pumpkin tortilla soup recipe >>

Difficulty: Moderately Easy

Instructions

Step 1

Gather and prepare the following items for the pumpkin tortilla soup recipe:

-- Ingredients --

(For the Soup)
* 2 cups (about 29 ounces) canned pumpkin puree, or homemade from fresh
* 1 cup canned chunk pumpkin, or fresh equivalent
* 2 tablespoons tomato paste
* 2 cups water
* 4 cups canned low-sodium vegetable broth
* 1 Bay Leaf
* 1 tablespoon dried sage
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon cardamom

(For the Tortillas, Garnish)
* 2 tablespoons or more olive oil
* 8 corn tortillas, sliced into strips or wedges
* 1/2 cup chopped cilantro
Step 2

Pour water, vegetable broth and pumpkin puree in a large pot. Bring contents to a boil. When boiling, stir in the tomato paste, blend well.
Step 3

Add in the pumpkin chunks, Bay Leaf, sage, cardamom. Reduce heat to low, cover, and simmer for 15 minutes. Taste test, add salt and/or pepper if desired.
Step 4

Fry the tortillas

Prepare the tortillas while the soup is simmering. Fry the cut tortillas in batches with olive oil in a skillet over medium heat, cook until crisp. Remove fried tortillas and place on a plate lined with paper towel to drain.
Step 5

Enjoy pumpkin tortilla soup

Discard the Bay Leaf. Ladle pumpkin soup into serving bowls. Sprinkle chopped cilantro on fried tortillas and then add them into the soup. Thanksgiving pumpkin tortilla soup recipe makes 4 servings; ingredients can easily be doubled.