Pumpkin Tortilla Soup Recipe

This pumpkin flapcake soup may be a hearty feeder spin on a classic. excellent for fall, this soup is additionally vegetarian and gluten-free.

I got this large pumpkin from the farmers market last weekend – it’s known as a protracted Island Cheese pumpkin, as a result of its form resembles a wheel of cheese. It’s similar in flavor to a sugar pie pumpkin, and let American state tell you, it absolutely was a beast to chop open. Uhh. it absolutely was a beast that I created Jack cut open. If you can’t notice a decent recent pumpkin (or you would like one thing easier to cut), be happy to use butternut squash during this instruction.

Pumpkin Tortilla Soup Recipe

The base of the soup is formed with cooked tomatoes, onions, and garlic. These area unit intermingled with a dried (and soaked) jalapeno pepper, that adds depth and smokiness (see notes below if you can’t notice a dried chile), and a corn flapcake, for thickness. It all gets simmered with vegetable broth, pumpkin cubes, and black beans.

Of course, flapcake soup is all regarding the tortillas. slice the remaining tortillas into strips and bake till crisp. make full your bowls with the remainder of the toppings – crisp radishes, avocado and juice. Then dig in!

Ingredients

• 4 medium tomatoes
• 1 little yellow onion, withdraw quarters
• 3 whole garlic cloves, unpeeled
• 1 dried pasilla, guajillo, or jalapeno chile, stemmed and seeded*
• 5 corn tortillas, divided
• ½ teaspoon ocean salt, additional to style
• 2½ cups vegetable broth
• 2 tablespoons extra-virgin oil
• 1 teaspoon dried cumin
• ½ teaspoon dried oregano
• 2 heaping cups cubed pumpkin or butternut squash
• 1½ cups hard-boiled black beans, drained and rinsed
• Lime slices, for serving
• Freshly ground pepper

Toppings:

• Sliced avocado
• 3 radishes, thinly sliced
• 2 jalapeños, thinly sliced
• ½ cup shredded cilantro

Instructions

1. Preheat the kitchen appliance to 450°F and line two baking sheets with parchment paper.
2. Place the total tomatoes, onions, and garlic on one baking sheet and roast till the skins of the tomatoes and also the edges of the onions area unit burn, regarding twenty to twenty five minutes.
3. Meanwhile, soak the dried chile in quandary till soft, regarding ten minutes.
4. In a liquidiser, mix the tomatoes, onion, stark naked garlic, one torn flapcake, the softened dried chile, salt, and one cup of the vegetable broth. mix till swish however not entirely pureed.
5. Heat the oil in an exceedingly massive pot over medium heat. Add the cumin and oregano and stir for regarding thirty seconds till sweet. Add the intermingled tomato mixture, 1½ cups further broth, the cubed pumpkin and also the black beans. Simmer till the pumpkin is tender, regarding twenty five minutes.
6. Meanwhile, scale back the kitchen appliance heat to three hundred. Slice the remaining four tortillas into skinny strips and unfold on the second baking sheet. Toss with a drizzle of oil and a pinch of salt and pepper. Bake till crisp, regarding eight to fourteen minutes.
7. Season the soup to style with additional salt and pepper. If the soup is simply too thick, add a touch additional broth. If it’s too skinny, simmer a short time longer till it thickens up. If you like the soup additional lemonlike, add a couple of squeezes of lime.
8. Serve the soup with the crisp flapcake strips, avocado, radishes, jalapeños, cilantro, and lime slices. If desired, add a squeeze of lime and a pinch of salt to the avocado slices.