- 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
- Crispy tortilla strips
- Lime wedges
- Avocado, sliced
- Radishes, thinly sliced
- ½ cup cilantro, chopped
- Greek yogurt or sour cream
- Preheat the broiler to high and line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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.