PUMPKIN SOUP

5 cups chicken broth
2 lbs pumkin or squash*
1/2 cup Sofrito
1/4 cup chopped cilantrillo (chinese parsley)
salt and ground pepper
1 cup heavy cream
1/2 tsp nutmeg

Peel the pumpkin and cut into 1 inch cubes. Place the pumpkin in large saucepan with the cilantrillo, Sofrito and chicken stock. Cover and simmer until the pumpkin begins to disintegrate, about 1 hour.

Rub the soup through a sieve (or puree in blender). Return to the saucepan, season with salt and pepper, stir in the cream and nutmeg and heat through without letting the soup come to a boil.

*The pumpkin could be substituted by another root vegetable (vianda) as for example yuca (cassava), ņame (taro), malanga o batata (sweet potato).