Fall season is in full effect, now is the season to incorporate pumpkin into your recipes and have fun with it. Today I’m making a traditional Latin soup with lots of vegetables and tons of flavor! Let’s get started friends.
- Chicken breasts- 2 breasts sliced
- Frozen Yucca- 32 oz bag defrosted and cut into chunks
- Pumpkin- quarter of a pumpkin peeled and seeded, cut into chunks (found in produce cut and prepackaged)
- Boniato (variety of sweet potato with white flesh) – 2 large peeled & cut in chunks
- Corn on the cob- 2 fresh corn ears sliced 1/2″
- Sofrito- 3 tbsp
- Sazón with coriander and annatto packet- 2 packets
- Chicken flavor powder packets- 2 packets
- Culantro herb- 1/2 bunch roughly chopped
- Adobo all purpose seasoning- 2 tbsp
- Kosher salt- to taste
- Freshly Ground Black Pepper- to taste
- Vegetable Oil- 2 tbsp
- Prep all your vegetables and place into a bowl all together, set aside.
- Preheat oil on medium high heat in your soup pot. Add sofrito and culantro, let simmer for 5 minutes. Add seasonings: sazón packet, chicken flavor packets, adobo, salt & pepper.
- Proceed to add your chicken breast and combine thoroughly, cook for an additional 5-7 minutes until light crust forms. Does not have to be fully cooked.
- Next, add all your vegetables combine and add water until covered. Simmer on medium heat for 1 hr-1 1/2hrs until vegetables are fork tender.
This delicious soup will warm your soul. Pumpkin so tender and sweet with so much flavor from the variety of vegetables. I hope you enjoy this as much as I do, serve with a nice crusty french bread and eat up! Until next time friends.
**Sofrito is mix of onions, roasted garlic, green bell pepper, and lots of cilantro and culantro. All of the ingredients are put blended until smooth. Mostly used as a base in Latin cooking.