Pumpkin Tortilla Soup

Name: Pumpkin Tortilla Soup
Prep time: 19 min
Cook time: 19 min
Total time: 19 min
Yield: 6
Cuisine: Global
Ingredients: 1 ripe avocados, peeled, pitted, and cubed; 355 milliliters pumpkin puree or canned pumpkin; 794 grams diced tomatoes, undrained; 6 servings Chile pequins, other dried hot peppers, or cayenne pepper to taste; 237 milliliters finely chopped cilantro, plus more sprigs for garnish; 12 6-inchs (6-inch) corn tortillas; 2 cloves garlic, minced; 1 teaspoon ground cumin; 4 Tbsps olive oil; 1 teaspoons salt; 6 servings Vegetable oil for deep-frying; 1 liters unsalted vegetable stock; 1 medium white onion, finely chopped

Need a gluten free and vegan soup? Pumpkin Tortilla Soup could be an amazing recipe to try. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 31g of fat, and a total of 460 calories. Head to the store and pick up onion, pumpkin puree, olive oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 19 minutes.