Dinner

Vegan Pumpkin Tortilla Soup is for Dinner.

Vegan Pumpkin Tortilla Soup takes several minutes to prepare.

Vegan Pumpkin Tortilla Soup takes several minutes to cook.

Vegan Pumpkin Tortilla Soup makes 6 servings.

The ingredients for Vegan Pumpkin Tortilla Soup are:

6 6-inch corn tortillas, cut into 1/2 inch squares
4 tbsp EVOO
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup cilantro, finely chopped
1 tsp ground cumin
cayenne pepper to taste
1 1/2 cups Libby's 100% Pumpkin Puree
1 28 oz can, diced tomatoes
5 cups low-sodium vegetable broth
1/2 tsp salt
avocados (if desired for garnishing)
tortilla strips (if desired for garnishing

Here is how you make Vegan Pumpkin Tortilla Soup:

Heat 4 tbsp olive oil in a large sauce pan over medium heat. Add onion, garlic, cilantro, & chopped tortillas and cook until onion is soft.Add cumin and cayenne pepper and saute for another minute.Add pumpkins, tomatoes, vegetable broth, and salt and stir to combine. Bring to a boil. Cover, reduce heat and simmer for 1 hour. Serve hot and garnish with tortilla strips, avocado, and cilantro, if desired. Serving Size: serves 6Number of Servings: 6Recipe submitted by SparkPeople user HAWKEYERANT.

The nutritional information for Vegan Pumpkin Tortilla Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 223.1

• Total Fat: 10.6 g
• Cholesterol: 0.0 mg
• Sodium: 880.1 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 5.4 g
• Protein: 3.4 g

The dietary needs meet for Vegan Pumpkin Tortilla Soup is Vegan