Step 1

1 Combine the onion, garlic and cilantro in a food processor; pulse until finely chopped

Step 2

2 Heat the oil in a large saucepan over medium-low heat

Step 3

3 Add the onion-cilantro mixture along with the chopped tortillas, stirring to coat

Step 4

4 Cook for about 10 minutes, stirring several times, until softened

Step 5

5 Stir in the cumin and cayenne pepper

Step 6

6 Cook for 1 minute, then add the pumpkin puree, ale or cider, the water and salt, stirring to incorporate

Step 7

7 Increase the heat to medium-high and bring to a boil, then reduce the heat and cook for 30 minutes, stirring occasionally

Step 8

8 The tortillas will break up and thicken the soup; add water to achieve the desired consistency

Step 9

9 Taste, and add more salt or cayenne, if needed

Step 10

10 Divide among bowls

Step 11

11 Garnish with the cilantro leaves, pumpkin seeds and/or avocado, if desired

Step 12

12 Serve warm

Step 13

13 NOTE: Toast pumpkin seeds in a small, dry skillet over medium-low heat for a few minutes, until lightly browned and fragrant

Step 14

14 You will hear them make popping sounds