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Cooking Group 2012

Pumpkin Tortilla Soup

12 servings
Kitchen Commons


  • 24 (6-inch) corn tortillas
  • 8 tablespoons olive oil
  • 1 large white onion, finely chopped
  • 4 cloves garlic, minced
  • 2 cup finely chopped cilantro, plus more sprigs for garnish
  • 2 teaspoons ground cumin
  • Chile pequins, other dried hot peppers, or cayenne pepper to taste*
  • 3 cups pumpkin puree or canned pumpkin
  • 2 (28-ounce) can diced tomatoes, undrained
  • 5-6 cups vegetable stock (more or less depending on desired thickness)
  • 1 teaspoon salt (more to taste)
  • Vegetable oil for deep-frying
  • 3 ripe avocados, peeled, pitted, and cubed


  1. Cut half of the tortillas into 1/2-inch squares. Heat olive oil in a large saucepan over medium-lowheat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.
  2. Add cumin and crushed peppers or cayenne and sauté for another minute. *You can tailor the type and amount of hot pepper to your own tastes. If you’re not sure how much to use, start with 1/8teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired.
  3. Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for about a half hour. Add more spices to taste.
  4. While the soup is simmering, cut the remaining tortillas in half and then into 1/4-inch-wide strips.Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.
  5. To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.

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