Vegan Pumpkin Tortilla Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
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:

Introduction

Seasonal vegan soup, fun to serve with cornbread. Seasonal vegan soup, fun to serve with cornbread.
Number of Servings: 6

Ingredients

    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.

Rate This Recipe