Pumpkin Tortilla Soup Food

PUMPKIN TORTILLA SOUP

Steps:

• Place diced tomatoes with chiles, pumpkin, fire-roasted tomatoes, onion, cilantro, and garlic into the bowl of a food processor and puree until texture is uniformly smooth, 1 to 3 minutes.
• Pour pureed mixture into a 6-quart pot and add chicken broth, bouillon, cumin, coriander, chili powder, salt, and pepper. Bring to a boil over medium heat and continue to boil, stirring occasionally, 4 to 5 minutes. Reduce heat, cover, and let simmer, 45 to 60 minutes. Add chicken and simmer for 30 minutes more.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line half sheet baking pans with parchment paper.
• Brush each tortilla with oil on each side, slice into 1/2-inch pieces, and spread onto the prepared baking sheets in a single layer.
• Bake in the preheated oven until lightly browned and crispy, about 10 minutes.
• Ladle soup into bowls, garnish with tortilla strips and Monterey Jack cheese. Top with sour cream, avocado, lime, jalapeno, and cilantro as desired.

PUMPKIN TORTILLA SOUP PERFECTION!

Steps:

• Coat breast with salt, pepper and cardamom. Heat oil in a pot medium high heat. Brown chicken on both sides and remove setting a side. Will not be completely cooked at this point.
• Add to pot onion, garlic and carrots saute till tender about 5 minutes adding a touch more oil if needed.
• Add chiles.
• Add wine to deglaze and reduce completely.
• Add tomato paste and stir to coat onion mixture. Cook 3 minutes stirring constantly.
• Add pumpkin puree stir in and follow with chicken broth. Bring to a boil then reduce heat to simmer.
• Dice browned chicken and add to pot.
• Add corn and 2 tablespoon cilantro. Simmer till tortillas are ready.
• Meanwhile heat inch oil and fry corn tortilla strips in batches. When browned remove to paper towel to drain and season with salt.
• These are tempting so you may want to fry a couple extra. ;).
• In bowls place tortilla strips, ladle soup over tortillas.
• Garnish with additional cilantro, avocados, sour cream and lime slices to be squeezed over soup.

EASY PUMPKIN SOUP {20 MINUTE!}

Steps:

• Heat a heavy bottom pot with butter, once the butter is melted add garlic and onions and cook until the onions turn translucent.
• Add in the pumpkin puree, thyme, ginger, cumin, pepper and salt. Cook for 5 minutes.
• Now add the chicken broth and cook for 5 minutes, stirring constantly.
• Finally add the heavy cream and remove the pot from the heat.
• Using an immersion blender puree the soup.
• Transfer the soup to a bowl and garnish with pumpkin seeds before serving.

PUMPKIN SOUP

Steps:

• In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer. Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender. Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallions.