Fanesca: Ecuadorian Easter Soup | Change Things Up This Year With This Traditional Meal From Ecuador

In a pot, melt the butter and sauté the chopped leek and garlic until fragrant.

Add the chopped pumpkin, frozen peas, green beans, corn, and cannellini beans to the pot.

Pour in the seafood stock and bring to a boil.

Add the cooked rice, bay leaves, cumin seeds, salt, and pepper to taste.

Simmer until the vegetables are tender.

Stir in the milk, heavy cream, and cream cheese until well combined.

For the pickled red onions, combine sliced red onions, sugar, salt, vinegar, and water in a bowl and let sit for at least 30 minutes.

Serve the soup hot, topped with pickled red onions, hard-boiled eggs, fried plantains, cod fish, mozzarella, and avocado slices.

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