Name: Pumpkin Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southwestern
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 jalapeño or green chili, diced (optional); 1 bell pepper, diced; 1 (15 oz) can pumpkin purée; 1 (14.5 oz) can diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 4 cups chicken or vegetable broth; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and pepper, to taste; 1–2 cups shredded cooked chicken (optional); 4–6 corn tortillas, cut into strips (or tortilla chips); 1/2 cup shredded cheddar or Monterey Jack cheese (for topping); Avocado, lime wedges, cilantro, and sour cream (optional, for garnish)

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Pumpkin Tortilla Soup is one of my favorite fall-inspired twists on a classic. It’s warm, hearty, and full of bold Southwestern flavors, with pumpkin purée adding creaminess and a subtle sweetness that balances the spices. I love how comforting it feels on a chilly night, especially topped with crispy tortilla strips, avocado, and cheese.

Why You’ll Love This Recipe

I like this recipe because it’s easy, nourishing, and a little unexpected. The pumpkin makes the broth rich without being heavy, and the spices give it just the right kick. I also love how customizable it is—I can keep it vegetarian or add shredded chicken for extra protein. Plus, it’s a one-pot meal that comes together quickly, making it perfect for weeknights. Pumpkin Tortilla Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, diced
Garlic, minced
Jalapeño or green chili, diced (optional, for spice)
Bell pepper, diced
Pumpkin purée (canned or homemade)
Diced tomatoes (canned or fresh)
Black beans, rinsed and drained
Corn kernels (fresh, canned, or frozen)
Chicken or vegetable broth
Ground cumin
Chili powder
Smoked paprika
Salt and pepper
Shredded cooked chicken (optional)
Corn tortillas or tortilla chips, cut into strips
Shredded cheddar or Monterey Jack cheese (for topping)
Avocado, lime wedges, cilantro, and sour cream (optional garnishes)

Directions

I heat olive oil in a large pot over medium heat, then sauté onion, garlic, jalapeño, and bell pepper until softened.
I stir in pumpkin purée, diced tomatoes, beans, corn, and spices, cooking for a couple of minutes to blend flavors.
I pour in the broth, bring it to a boil, then reduce heat and let it simmer for 20–25 minutes.
If I’m adding chicken, I stir in shredded cooked chicken at this stage and let it heat through.
Meanwhile, I bake tortilla strips at 375°F until crisp (about 8–10 minutes), or I use crushed tortilla chips for convenience.
I ladle the soup into bowls and top with tortilla strips, cheese, avocado, cilantro, and a squeeze of lime.

Servings and timing

This recipe serves about 6 people. It usually takes me 15 minutes to prep and around 30 minutes to cook, ready in about 45 minutes total.

Variations

Sometimes I blend part of the soup with an immersion blender for a creamier texture. I’ve also added poblano peppers for a smoky flavor or swapped black beans for pinto beans. For a vegan version, I skip the chicken and cheese and use vegetable broth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave. It also freezes well for up to 2 months—I just leave out the tortilla strips until serving so they stay crisp. Pumpkin Tortilla Soup

FAQs

Can I make this soup vegetarian?

Yes, I use vegetable broth and skip the chicken for a fully vegetarian version.

Does it taste strongly of pumpkin?

No, the pumpkin mostly adds creaminess and a mild sweetness that balances the spices, without overpowering the soup.

Can I make this in a slow cooker?

Yes, I combine everything except the tortillas and toppings in the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

What’s the best way to make the tortilla strips crispy?

I brush tortilla strips with a little oil, bake them at 375°F until golden, and let them cool to crisp up.

Can I freeze Pumpkin Tortilla Soup?

Yes, it freezes beautifully for up to 2 months. I just thaw overnight in the fridge and reheat gently before serving.

Conclusion

Pumpkin Tortilla Soup is a cozy, flavorful dish that I love making in the fall. The pumpkin gives it richness, the spices make it bold, and the toppings add fun texture and freshness. It’s easy, versatile, and perfect for both weeknight dinners and holiday gatherings when I want something warm and seasonal.