Use a small culinary pumpkin, or switch to a reliable squash such as Crown prince or butternut. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time ...
Stir in broth, water, pumpkin, half the tortilla strips and 2 teaspoons salt; bring to a boil. Reduce heat and simmer, partially covered, until soup is thickened slightly and squash is tender ...
For those keen on adding a twist to the dish, Chloe suggests using Japanese pumpkin, though any variety or even squash will suffice, reports the Express. Simply tweak the soup to your liking by ...