In a large pot, over medium high heat, add olive oil.
Once the oil is hot, add onions, celery and carrots. Cook for about 5 minutes or until they start becoming translucent.
Then add garlic and stir in for 30 seconds.
Add the chicken stock, cover and bring to a boil.
Once it's boiling, lower heat and add the auyama (West Indian pumpkin) or pumpkin or Kabocha squash, fideos and mini-meatballs. Make sure to get some of the drippings of the pan in too.
Cover and cook for 10 to 12 minutes.
Next add the spinach and cilantro and stir. They should be wilted in a couple of minutes.
Have a taste. If you think it needs a bit of salt or a bit more flavor, mine always does, add about 3/4 tablespoon of Better Than Bouillon Roasted Chicken Base. Mix in and give it a minute. Taste again and that should be it!
I like to save my soup in small freezable containers and freeze to have when I want soup. These will stay good for about 3 months.