Pumpkin "tortilla" soupSubmitted by: NALLIE01
IntroductionThis is a wonderful spicy, vegetarian soup that is perfect for chilly fall evenings. This is a wonderful spicy, vegetarian soup that is perfect for chilly fall evenings.
2 tablespoons olive oil
1 medium white onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
Dried hot peppers
Chili powder to taste
1 can pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes, undrained
4 cups unsalted vegetable stock
Add cumin and chili powder and sauté another minute.
Add pumpkin, tomatoes, and vegetable stock. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.
Optional: Serve with Tortilla chips
Serving Size: Makes six (6) 1.5-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user NALLIE01.