Happy Halloween! I love this day because it the one time of the year it’s ok as an adult to dress up in a silly costume and actually leave the house. This year our theme was pirates after Bella decided we all except her, were going to be that. She was dressed up as Pippi Longstocking.
We had friends over for a fun pumpkin tortilla soup my friend Jess found a recipe for here
but we changed a little, some pumpkin squares, guacamole and meringue ghosts. We carved the pumpkin last night and used the ‘meat” for the soup today and a little pumpkin & quinoa dinner for Noah.
|Spooky but yummy ghost
|So cute Bella and her friend David as a puppy. Man did they make us walk to every house in the neighborhood. The scores so much candy but gave it all away to kids coming to our house.
12 (6-inch) corn tortillas
2 tbs olive oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 cup finely chopped cilantro, plus more garnish
1 tsp ground cumin
Dried hot peppers, crushed1 1/2 cup pumpkin puree, canned or cooked
1 (28 ounce) can diced tomatoes
1/2 cup salsa (we used hot salsa but it was too much for the kids)
5 cups unsalted vegetable stock
Salt & black pepper to taste
1/2 ripe avocados, pitted and cubed
Cut 6 of the tortillas into 1/2-inch squares
Heat 4 tbs olive oil in a large saucepan over medium-low heat. Add garlic, cilantro and chopped tortilla and cook, stirring frequently, until onion is soft. Add cumin and crushed peppers and saute for another minute. Add pumpkin, tomatoes, stock and salt and stir to combine. Bring to a boil. Cover, reduce heat and simmer for one hour.
To serve, ladle soup into bowls and garnish with tortilla chips, avocado and cilantro.