- 6 corn tortillas
- 2 tablespoons olive oil
- 1/4 medium white onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup finely chopped cilantro, plus more sprigs for garnish
- 1/2 teaspoon ground cumin
- Chile pequins, other dried hot peppers, or cayenne pepper to taste*
- 1 cup pumpkin puree
- 1/2 of a 28-ounce can diced tomatoes, undrained
- 2 cups chicken stock
- 1/4 teaspoon salt
- Vegetable oil for deep-frying
- 1 ripe avocados, peeled, pitted, and cubed
Cut 3 of the tortillas into wedges (8 per tortilla)
Heat 2 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.
Add cumin and crushed peppers or cayenne and sauté for another minute.
Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.
While the soup is simmering, cut the remaining 3 tortillas in half and then into 1/4-inch-wide strips. Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain. Sprinkle with salt
To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.
From The Kitchn