Thick Potato Soup with Pumpkin

Preparation info
  • Makes 10 cups 2.5 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

A delicious vegetarian Ecuadorian soup with a lovely golden color from pumpkin and annatto, accented by the red of kidney beans and the yellow of corn.


For the Refrito

  • 2 tablespoons (30 g) unsalted butter
  • 1 small red onion, finely chopped


For the refrito, in a small saucepan, melt the unsalted butter over medium heat. Stir in the onion and cook for 10 minutes, stirring occasionally. Stir in the annatto butter to melt and remove from the heat.

While the refrito cooks, in a medium stockpot, bring 6 cups (