Soup: Pumpkin Tortilla
by Lishka DeVoss

YIELD 3 to 4 servings

INGREDIENTS

INDIVIDUALLY (ready to use):
2 tbsp olive oil
six 6-inch soft corn tortillas, cut into 1/2-inch pieces
1/2 tsp cumin
cayenne, to taste

MINI-PREP (all finely chopped using a mini-prep machine):
1/2 medium white onion
1 or 2 cloves garlic
1/2 cup packed cilantro, leaves and tender stems

BOWL ONE:
1 can (15 ounces) pumpkin puree
1 cup apple cider or juice
1.5 cups water, or more as needed
1/4 tsp kosher salt

FOR SERVING (ready to use):
pumpkin seeds, toasted
avocado, diced

PREPARATION

1. In Dutch Oven over medium-low, heat oil. Add MIN-PREP and tortillas, stirring to coat. Cook, stirring as needed, until softened — about 10 minutes.

2. Stir in cumin and cayenne and cook for 1 minute.

3. Add BOWL ONE and bring to a boil, then reduce heat and simmer for 30 minutes, stirring as needed. (The tortillas will break up and thicken the soup.)

TO SERVE Top with pumpkin seeds and avocado.

Updated 2020-04-28

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