Tomato Soup with Tortilla, Pumpkin, and Avocado
Soups • Mexican
Description
Tomato Soup with Tortilla, Pumpkin, and Avocado
Ingredients
- Cilantro 1 bunch
- Pumpkin 10 oz
- Onion 1 piece
- Garlic 1 clove
- Water 0 qt
- Avocado 1 piece
- Toasted Cumin Seeds 1 teaspoon
- Mild Chili Spice to taste
- Salt to taste
- Baking Tomatoes 1 can
- Tortillas 3 pieces
Step-by-Step Guide
Step 1
Peel the pumpkin, cut it into cubes, and boil in salted water until soft, about 10–15 minutes. Let it cool. Reserve the water in which the pumpkin was boiled.
Step 2
While the pumpkin is boiling, chop the onion, garlic, and cilantro. Cut the tortillas into 4x4 cm squares. Set aside a handful of the chopped tortillas and a bit of cilantro. Cut the tomatoes into large pieces, reserving the juice.
Step 3
In a thick pot, heat vegetable oil. Add the onion and sauté over medium heat; after a couple of minutes, add the garlic, then after another couple of minutes, add the cilantro and the tortillas. Sauté everything together, gently stirring, until the onion becomes soft.
Step 4
Once soft, add the cumin, chili pepper, and salt. For the chili, we like it spicy, so we crush a small dried peperoncino (3–4 cm) whole, or a good pinch of chili flakes. You can make it less spicy by using just a knife tip of chili pepper. Sauté everything with the spices for another 2–3 minutes.
Step 5
Add the tomatoes along with their juice, the pumpkin, and the reserved water. Mix well, increase the heat, and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer the soup for about 30–40 minutes.
Step 6
Remove from heat, blend the soup until smooth, bring it to a quick boil again, and turn off the heat.
Step 7
Serve with diced avocado, the reserved tortilla squares, and cilantro.
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