1In a large pot we take the meat and cover with enough water.
2Take the fire, when a boil let it cook over medium heat until tender.
3Add fruit to (cleaned and peeled) cut and add more water if needed there.
4First, cook for a few minutes to soften (area, carrots, jojoto, celery), then add pumpkin seeds and with or without bark, potatoes, taro, cassava and spices (ui, garlic, leek, celery), previously baked in annatto oil.
5Finally, add a handful of selected herbs, salt, pepper and cumin to taste.
6Then heat to low and cook for a while until the soup of good taste and the vegetables are tender, but be careful that they do not fall apart.
7The soup should rest for a few minutes before serving.
8Herb with salt at the end of the cooking.
9Serve in bowls with lots of vegetables, meat and broth.