Latin Pumpkin Soup

I made this Latin Pumpkin Soup is in honor of my mother who is the most amazing cook I have ever known. Why is it in honor of her? Because my mom makes soup just like I made it in the YouTube episode. I just threw in the pot what I had on hand. She has the gift of improvisation in the kitchen. Growing up and till this day, she will open the fridge and create amazing dishes with whatever she finds.

I grew up watching her and now I do the same. Most of my Latin fusion recipes come together like that, using what I have on hand and playing with it.

How do I peel a pumpkin?

I only had a whole pumpkin and I had never peeled one before. Pumpkin skin is super tough and I almost cut myself trying to peel it on the first try so I stopped and thought there had to be a better way than this. I must mention that I always buy mine peeled and chopped at the supermarket. Yes, I am a shortcut cook! hahaha

I decided to google “How to peel a pumpkin” and a few suggestions popped up. I went with this one:
Cut the pumpkin in half and clean it by scooping out all the seeds and the fibrous threads. I used an ice cream scooper.
Next, place the pumpkin halves cut side down and microwave until the skin becomes a bit softer. For me it took about 5 minutes. I also didn’t want to cook the pumpkin all the way because I was cooking it in the soup.
After it was done in the microwave, I allowed it to cool down and I peeled and cut it into chunks.

Latin Pumpkin Soup

A delicious soup ready in 30 minutes and with a Latin flair. Can't go wrong with this one!

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Course: dinner, lunch, Main Course, Side Dish, Soup

Cuisine: Caribbean, Cuban, Dominican, Latin, Latin Fusion

Keyword: adobo, adobo soup, dominican soup, easy soup, fast soup recipe, how to make a latin soup, how to make pumpkin soup, how to peel a pumpkin, latin pumpkin soup, loisa adobo, loisa adobo in soup, pumpkin soup, quick pumpkin soup, quick soup recipe, sopa con adobo, sopa de auyama, sopa de auyama dominicana, sopa dominicana, sopa latina, soup, vegan soup, vegetarian soup

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 people

Ingredients

• 1 small pumpkin Peeled and chopped
• 1 tbs olive oil
• 2 tbs minced garlic
• 1/4 cup chopped yellow onion
• 1 zucchini chopped with skin on
• 2 celery stalks chopped
• 1 tsp parsley chopped
• 1 tbs adobo
• 1 cup baby spinach
• 1 corn on the cob cut in thin pieces, canned corn works too
• 64 oz chicken or vegetable broth
• 1/4 cup fideos – cut thin spaghetti

Instructions

• Place a large pot over medium high heat.
• Add olive oil and immediately add the garlic.
• Cook for about 30 seconds to a minute making sure the garlic doesn't burn.
• Add onion and celery. Stir well and allow them to soften a bit for a minute or so.
• Add zucchini, parsley, adobo and stir well. Cook for another minute.
• Add pumpkin, corn and stir.
• Add stock, stir and allow to come to a boil. About 10 to 15 minutes.
• Add the fideo noodles and allow to cook for another 5 minutes or so.
• Check to make sure all the vegetables are cooked through. If they are, add the spinach. It will wilt in a minute or less. Now the soup is ready to enjoy.

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