A hearty vegetable soup is satisfying, nutritious and delicious any time of the year. The calabaza (pumpkin) gives it a creamy texture and some body to the soup. All you need is whatever vegetables you have in your fridge, or buy some if you don’t have any, or need more. You can even use a frozen bag of vegetables. Chop the fresh vegetables and simmer until tender. If you have an Instant Pot, you can breeze through this soup in a few minutes. The hardest thing is to peel, if needed, and cut up your vegetables. There is no set recipe for making this soup. Get a good vegetable stock – organic, low sodium, preferably – and add your vegetables. I tend to make this soup towards the weekend when I search the fridge for left-over vegetables. Here’s a tray of vegetables I used to make this particular soup. It has calabaza, brussel sprouts, celery, zucchini, carrots, scallions, parsnips, a potato and garlic.