Pumpkin Tortilla Soup

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12 (6-inch) corn tortillas

4 tablespoons olive oil

1 medium white onion, finely chopped

2 cloves garlic, minced

1 cup finely chopped cilantro, plus more sprigs for garnish

1 teaspoon ground cumin

Chile pequins, other dried hot peppers, or cayenne pepper to taste*

1 1/2 cups pumpkin puree or canned pumpkin

1 (28-ounce) can diced tomatoes, undrained

5 cups unsalted vegetable stock

1/2 teaspoon salt

Vegetable oil for deep-frying

1-2 ripe avocados, peeled, pitted, and cubed

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