Vegetarian Pumpkin Tortilla Soup
Warm, cozy, and packed with bold flavors, this Vegetarian Pumpkin Tortilla Soup is the perfect blend of comforting fall ingredients and zesty Mexican-inspired spices. Combining velvety pumpkin puree, smoky fire-roasted tomatoes, hearty black beans, and sweet corn, this one-pot wonder delivers a rich and satisfying meal in just 45 minutes. Toasted cumin, chili powder, and smoked paprika infuse the soup with aromatic depth, while a bright splash of lime juice ties it all together. Topped with crispy homemade tortilla strips, creamy avocado, and a sprinkle of fresh cilantro, this vibrant dish is as beautiful as it is delicious. Perfect for vegetarians and easily customizable with vegan options, this soup is a wholesome, crowd-pleasing choice for busy weeknights or cozy gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 whole garlic cloves, minced
- 1 medium jalapeño, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (15 ounces) pumpkin puree (unsweetened)
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons lime juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 4 whole corn tortillas, sliced into thin strips
- 1 whole avocado, diced (for garnish)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese or vegan cheese (optional)
- 2 tablespoons sour cream or vegan sour cream (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, minced garlic, and jalapeño to the pot. Sauté for 5 minutes until the onion is translucent and fragrant.
Stir in the cumin, chili powder, and smoked paprika. Cook for 1 minute to toast the spices.
Pour in the vegetable broth, pumpkin puree, and fire-roasted diced tomatoes. Stir well to combine.
Bring the soup to a gentle simmer, then add the black beans and corn. Stir to distribute the ingredients evenly.
Cover the pot and let the soup simmer for 15 minutes to allow the flavors to meld.
Stir in the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
While the soup simmers, preheat the oven to 375°F (190°C). Arrange the tortilla strips on a baking sheet and bake for 10 minutes, flipping halfway through, until crispy.
Ladle the soup into bowls and top with crispy tortilla strips.
Garnish with diced avocado, chopped cilantro, shredded cheese, and sour cream as desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 6056 mg | 263% | |
| Total Carbohydrate | 294.2 g | 107% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 63.7 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1114 mg | 86% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 7234 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
