12 (6-inch) corn tortillas
tablespoons olive oil
1 medium white onion, finely chopped
cloves garlic, minced
1 cup finely chopped cilantro, plus more
sprigs for garnish
1 teaspoon ground cumin
other dried hot peppers, or cayenne pepper to taste
1 1/2 cups
pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes,
5 cups unsalted vegetable stock
1/2 teaspoon salt
Vegetable oil for deep-frying
1-2 ripe avocados, peeled, pitted,
Cut 6 of the tortillas into 1/2-inch squares.
Heat 4 tablespoons olive oil in a large saucepan over medium-low
heat. Add onion, garlic, cilantro, and chopped tortillas and cook,
stirring frequently, until onion is soft.
Add cumin and crushed peppers or cayenne and sauté for another
Add pumpkin, tomatoes, vegetable stock, and salt and stir to
combine. Bring to a boil. Cover, reduce heat, and simmer for one
While the soup is simmering, cut the remaining 6 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
To serve, ladle soup into bowls and garnish with tortilla strips,
avocado, and cilantro.
Your question and comments are welcome