I got the recipe over here, and I tweaked it a lot. After I got done making it, I realized there was no protein component. So I added black beans and corn, and I'm so glad I did. Some of the bites with avocado in it make me think of Texas Caviar.
A definite do-over! I would, though, say tortilla chips are a must. There was just something missing and I think that's what it was. I also made a big pot of Spanish rice to go with this, and we ended up mixing the leftover soup with the leftover rice to stretch it a little bit and that was absolutely delicious.
Pumpkin Tortilla Soup
What You'll Need:
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 tsp minced garlic
- 1 TBLS oregano
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 4 oz can chopped green chiles
- 1 15oz can 100% pumpkin puree
- 2, 15 oz, cans diced tomatoes, with juice (for a fuller flavor, make sure one can is fire roasted)
- 5 c vegetable broth
- 2 can black beans, rinsed and drained (can you red kidney as well)
- 2 cups frozen corn
- 2 TBLS lime juice
- S & P to taste
- 1-2 ripe avocados, cut into chunks, for garnish
- corn chips
What You'll Do
- Saute the onion and pepper for about 5-7 minutes. Add in garlic and spices and saute another 2 minutes.
- Add everything else (minus lime juice), stir, and bring to a boil. Reduce heat and simmer 15-20 minutes.
- Stir in lime juice before serving -- season with salt and pepper to taste.
- Top each bowl with chunks of avocados, tortilla chips, and cilantro.