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Pumpkin Tortilla Soup

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Pumpkin Tortilla Soup is a cozy, Southwestern-inspired soup made with creamy pumpkin purée, beans, corn, and bold spices. Topped with crispy tortilla strips and fresh garnishes, it’s a warm, satisfying meal perfect for fall.

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)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, jalapeño (if using), and bell pepper. Sauté until softened, about 5–7 minutes.
  2. Stir in pumpkin purée, diced tomatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper.
  3. Pour in the broth and bring to a boil. Reduce heat and simmer for 20–25 minutes.
  4. If using chicken, stir it in during the last 5 minutes to heat through.
  5. While soup simmers, bake tortilla strips at 375°F for 8–10 minutes until crisp or use tortilla chips.
  6. Ladle soup into bowls and top with tortilla strips, cheese, avocado, cilantro, and a squeeze of lime.

Notes

  • Blend part of the soup with an immersion blender for a creamier texture.
  • Use pinto beans or add poblano peppers for variety.
  • For vegan version, use vegetable broth and skip chicken and cheese.
  • Soup freezes well; add tortilla toppings fresh when serving.
  • Control heat by adjusting jalapeño and chili powder amounts.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-tortilla-soup/