Vegan Pumpkin Tortilla Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 223.1
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 880.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 5.4 g
- Protein: 3.4 g
View full nutritional breakdown of Vegan Pumpkin Tortilla Soup calories by ingredient
Submitted by: HAWKEYERANT
Introduction
Seasonal vegan soup, fun to serve with cornbread. Seasonal vegan soup, fun to serve with cornbread.Number of Servings: 6
Ingredients
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6 6-inch corn tortillas, cut into 1/2 inch squares
4 tbsp EVOO
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup cilantro, finely chopped
1 tsp ground cumin
cayenne pepper to taste
1 1/2 cups Libby's 100% Pumpkin Puree
1 28 oz can, diced tomatoes
5 cups low-sodium vegetable broth
1/2 tsp salt
avocados (if desired for garnishing)
tortilla strips (if desired for garnishing
Directions
Heat 4 tbsp olive oil in a large sauce pan over medium heat. Add onion, garlic, cilantro, & chopped tortillas and cook until onion is soft.
Add cumin and cayenne pepper and saute for another minute.
Add pumpkins, tomatoes, vegetable broth, and salt and stir to combine. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
Serve hot and garnish with tortilla strips, avocado, and cilantro, if desired.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user HAWKEYERANT.
Add cumin and cayenne pepper and saute for another minute.
Add pumpkins, tomatoes, vegetable broth, and salt and stir to combine. Bring to a boil. Cover, reduce heat and simmer for 1 hour.
Serve hot and garnish with tortilla strips, avocado, and cilantro, if desired.
Serving Size: serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user HAWKEYERANT.
