Tomato soup with tortilla, pumpkin and avocado
4 servings
60 minutes
Tomato soup with tortilla, pumpkin, and avocado is a vibrant embodiment of Mexican cuisine, rich in the aromas of spices and fresh ingredients. This soup combines the softness of pumpkin, the richness of tomatoes, and the spicy notes of cumin, chili, and garlic. Fried tortillas add textural depth while avocado brings creamy tenderness. Historically, such soups emerged in Mexican regions as a way to utilize available products, creating nutritious and flavorful dishes. With its rich flavor bouquet, it is perfect as a warming dinner or an exotic treat for guests. The soup is served hot, garnished with fresh cilantro, crispy tortillas, and avocado, creating a harmony of flavor contrasts. Each spoonful is a journey to sunny Mexico!
1
Peel the pumpkin, cut it into cubes, and boil in salted water until soft for about 10-15 minutes. Let it cool. Save the water in which the pumpkin was boiled.
- Pumpkin: 300 g
- Water: 1 l
2
While the pumpkin is boiling, chop the onion, garlic, and cilantro. Cut the tortillas into 4x4 centimeter squares. Set aside a handful of chopped tortillas and some cilantro. Cut the tomatoes into large pieces, saving the juice.
- Onion: 1 piece
- Garlic: 1 clove
- Fresh cilantro (coriander): 1 bunch
- Tortillas: 3 pieces
- Tomatoes in their own juice: 1 jar
3
Heat vegetable oil in a thick pot. Add onion and sauté over medium heat, after a couple of minutes add garlic, then after a couple more minutes add cilantro and tortillas. Fry everything together, gently stirring until the onion becomes soft.
- Onion: 1 piece
- Garlic: 1 clove
- Fresh cilantro (coriander): 1 bunch
- Tortillas: 3 pieces
4
When ready, add cumin, hot pepper, and salt. For the pepper part - we like it spicy, and we crush a small dried peperoncino (3-4 cm) whole, or a good pinch of chili flakes. You can make it less spicy - then just a tip of chili pepper. Fry everything together with the spices for another 2-3 minutes.
- Cumin seeds (jeera): 1 teaspoon
- Chili pepper: to taste
- Salt: to taste
5
Add tomatoes with juice, pumpkin, and the water it was boiled in. Mix well, increase the heat and bring to a boil. Once boiling, reduce the heat to minimum, cover the pot with a lid and cook the soup for 30-40 minutes.
- Tomatoes in their own juice: 1 jar
- Pumpkin: 300 g
- Water: 1 l
6
Remove from heat, blend the soup into puree with a blender, bring to a quick boil again, and turn off.
7
Serve with avocado cubes, remaining tortilla squares, and cilantro.
- Avocado: 1 piece
- Tortillas: 3 pieces
- Fresh cilantro (coriander): 1 bunch