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+ servings
bowl of pumpkin soup made Latin style with pieces of corn on the cob and fideos.
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Latin Pumpkin Soup

A delicious soup ready in 30 minutes and with a Latin flair. Can't go wrong with this one!
Prep Time15 mins
Cook Time30 mins
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
Servings: 8 people


  • 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


  • 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.