Pumpkin Tortilla Soup

Corn tortillas, fresh or slightly stale, thicken this soup in a flavorful way.

If you open two 15-ounce cans of pumpkin puree for this recipe, you'll have a little left over; stir it into store-bought hummus or your favorite chili or muffin recipe. To omit the alcohol, substitute fresh, unsweetened apple cider or sparkling cider. If you have the inclination to make a crunchy garnish, cut 1 or 2 additional tortillas into thin strips and lightly fry them in oil until crisped. Or you can crumble a few store-bought tortilla
chips.
Make Ahead: The soup can be refrigerated in an airtight container for up to 5 days or frozen flat in zip-top bags for up to 6 months.

Servings: 3 - 4

Yield: Makes about 5 1/4 cups

Ingredients

1/2 medium white onion, coarsely chopped
1 or 2 cloves garlic, smashed
1/2 cup packed cilantro leaves and tender stems, plus a few cilantro leaves for garnish
2 tablespoons olive oil
Six 6-inch refrigerated corn tortillas, cut into strips, then into 1/2-inch pieces
1/2 teaspoon ground cumin
Ground cayenne pepper (may substitute hot sauce)
1 1/2 cups canned pure pumpkin puree (from one 15-ounce can; see headnote)
1 cup brown ale or hard cider (see headnote)
1 1/2 cups water, or more as needed
1/4 teaspoon kosher salt, or more as needed
Toasted hulled pumpkin seeds, for garnish (optional; see NOTE)
Flesh of 1 ripe avocado, cubed, for garnish (optional)

Directions

Combine the onion, garlic (to taste) and cilantro in a food processor; pulse until finely chopped.
Heat the oil in a large saucepan over medium-low heat. Add the onion-cilantro mixture along with the chopped tortillas, stirring to coat. Cook for about 10 minutes, stirring several times, until softened.
Stir in the cumin and cayenne pepper (to taste). Cook for 1 minute, then add the pumpkin puree, ale or cider, the water and salt, stirring to incorporate. Increase the heat to medium-high and bring to a boil, then reduce the heat and cook for 30 minutes, stirring occasionally. The tortillas will break up and thicken the soup; add water to achieve the desired consistency. Taste, and adjust the seasoning as needed.
Divide among bowls. Garnish with the cilantro leaves, pumpkin seeds and/or avocado, if desired. Serve warm.
NOTE: Toast pumpkin seeds in a small, dry skillet over medium-low heat for a few minutes, until lightly browned and fragrant. You will hear them make popping sounds.

Garden Vegetable Soup

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

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