This ended up being squash-tortilla soup rather than pumpkin-tortilla, but it still worked out very well and everyone enjoyed it a lot.

Pumpkin-Tortilla Soup

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 3 large corn tortillas (or 6 small ones)
• 2 Tbsp. oil, divided
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1/2 Tbsp. cumin seeds, crushed
• 1/2 tsp. dhania-jeera masala
• 1/2 tsp. dried oregano
• 400mL diced tomatoes¹
• ~2 c. cooked black beans
• 3 c. chicken or vegetable stock
• 3 c. cubed, peeled pumpkin (or delicata squash)
• ~1/4 c. chopped fresh cilantro
• 1 avocado, diced (optional)
• 2-3 radishes, sliced (optional)
• 2-3 green onions, sliced (optional)
• 1/2 c. crumbled feta and/or shredded Monterey Jack (optional)

Directions

1. Preheat to 230°C (450°F).
2. Cut the tortillas in half and then crosswise into strips.
3. Toss the tortilla strips with 1 Tbsp. of the oil.
4. Spread the tortilla pieces on a baking sheet and bake at 230°C (450°F) -- preferably on convection/fan setting) -- for ~5 minutes.
5. Flip/turn the pieces and return to oven for 2-3 minutes longer. Set aside.
6. Heat the remaining 1 Tbsp. of oil over medium heat.
7. Add the onion and cook until softened (~5 minutes).
8. Add the garlic and jalapeño and cook for another 2-3 minutes.
9. Add the cumin, masala, and oregano and cook for another minute or so.
10. Add the tomatoes, black beans, stock, and pumpkin and bring to a boil over medium-high heat.
11. Reduce heat to medium-low and cook until pumpkin is tender (~15 minutes).
12. Top with tortilla pieces and fresh cilantro.
13. Optionally garnish wiht avocado, radish, green onion, and/or cheese and serve.

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¹ I was all out of diced tomatoes, so I ended up using crushed instead. ^Back