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1
Cut 6 of the tortillas into 1/2-inch squares.
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2
Heat 4 tablespoons olive oil in a large saucepan over medium-low heat.
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3
Add onion, garlic, cilantro, and chopped tortillas and cook, stirring frequently, until onion is soft.
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4
Add cumin and crushed peppers or cayenne and saute for another minute.
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5
Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine.
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6
Bring to a boil.
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7
Cover, reduce heat, and simmer for one hour.
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8
While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips.
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9
Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking.
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10
Fry tortilla strips in two batches until crisp and light golden (about a minute).
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11
Using a slotted spoon, transfer tortilla strips to towels to drain.
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12
To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.
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13
*As a personal preference, I like to put the cilantro, tortilla strips, avocado, (ALONG WITH sour cream and shredded cheddar cheese - my own additions) into smaller serving bowls for people to add themselves.
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14
Yum.
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15
*You can tailor the type and amount of hot pepper to your own tastes.
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16
We usually make this with a couple of crushed chile pequins but have also used cayenne pepper, which is more readily available.
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17
If you're not sure how much to use, start with 1/8 teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired.
