Criolla soup

Preparation:

Preparation: First, heat the oven to 200 degrees. Clean the rind of the pumpkin and with a sharp knife, cut out a lid of about 15 cm in diameter, leaving the stem that serves as a handle. Remove the lid and clean the inside of the pumpkin from the seeds and stringy pulp. Now spread the butter well on the pumpkin pulp and then cover it with the sugar. To make the sugar adhere better to the butter, beat the pumpkin by turning it continuously and lastly squeeze out the excess sugar. Put the lid back on. Cook the pumpkin in the oven for about 45 minutes so that the pulp becomes tender but at the same time slightly resistant to the tip of a knife as it must then contain the soup without breaking. While the pumpkin is cooking, brown the pieces of meat in a large saucepan in hot oil and, stirring constantly, cook them until they are golden brown on all sides then, with the help of a slotted spoon, keep them on a plate . In the same saucepan, cook the onion over low heat in the fat from the meat for about 5 minutes so that it becomes transparent. Then add the broth, bring it back to the boil and, with the help of a wooden spoon, remove the remaining pieces from the bottom. Add the meat with the sauce that has formed in the dish, the tomatoes, the bay leaf and the salt. Put the lid on the pot, lower the heat and cook for about 15 minutes. Add the sweet potatoes and zucchini and cook for another 10 minutes. Lastly, the corn on the cob and the peaches in syrup which will cook for no more than 5 minutes. Pour the carbonada into the pumpkin with the help of a ladle. Cover it with its lid and cook it for another 15 minutes in the oven at 200 degrees. Place the pumpkin on a large serving dish and serve immediately in earthenware bowls or bowls.