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Pumpkin Tortilla Soup

Pumpkins aren’t just for carving. You can use edible versions of this squash like you would any other hard variety: roast the seeds and blend the flesh into pancake batter, gnocchi, and of course, pies. We’re partial to balancing pumpkin’s slightly sweet flavor with a generous amount of spice in a soup that’s topped with crispy homemade tortilla strips.

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Pumpkin Tortilla Soup

  • Author: Misfits Market
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Yield: 4 1x


  • 4 medium tomatoes
  • 1 yellow onion, quartered
  • 4 garlic cloves
  • 1 7-ounce can Chipotle Peppers in Adobo Sauce
  • Kosher salt
  • 2½ cups vegetable broth
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon dried cumin
  • ¾ teaspoon dried oregano
  • 2 heaping cups pumpkin, cubed
  • 1 15-ounce can of chickpeas, drained and rinsed
  • ½ cup fresh or frozen corn kernels
  • 3 corn tortillas, sliced lengthwise
  • Juice of ½ lime


To serve:

  • Crispy tortilla strips
  • Lime wedges
  • Avocado, sliced
  • Radishes, thinly sliced
  • ½ cup cilantro, chopped
  • Greek yogurt or sour cream


  1. Preheat the broiler to high and line two baking sheets with parchment paper.
  2. Place tomatoes and onions cut side up on one of the lined baking sheets. Broil until tomatoes and onions are slightly charred, about 5-8 minutes on each side. Then, reduce the temperature to 350 degrees.
  3. Place charred tomatoes and onions in a blender or food processor along with garlic, the whole jar of chipotle peppers, 1 teaspoon of kosher salt, and 1 cup of vegetable broth. Pulse until very smooth, then set aside.
  4. In a large stock pot, heat 2 tablespoons of olive oil over medium-high heat. Once oil is shimmering, toast spices until very fragrant, about 1 minute. Add pumpkin and mix to coat with the spices. Pour in tomato and onion mixture and the remaining vegetable broth. Mix well, then bring to a boil. Reduce to a simmer, cover, and cook until the pumpkin is fork tender, 25-30 minutes.
  5. Meanwhile, place sliced tortilla strips onto a lined baking sheet and evenly coat with 1 tablespoon of olive oil and a pinch of salt. Bake until crispy, flipping halfway through, for 12-15 minutes. (Bake tortilla strips for only 6-7 minutes on each side.)
  6. Once the pumpkin is cooked, remove the lid and stir in chickpeas and corn kernels. Cook for 2-3 minutes, add lime juice, and season with more salt to taste.
  7. Divide soup among bowls and serve topped with a spoon of Greek yogurt or sour cream, lime wedges, avocado, radishes, cilantro, and crispy tortilla strips.

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