Directions

1Cut the vegetables into small pieces.

2In a pressure cooker, add the water, carrots, chayotes, corn, potatoe, cabbage, celery, onion, salt and pepper. Close the cooker.

3Put the valve or pressure regulator on the cooker, and heat over high heat for about 25 minutes

4When the steam comes out constantly, lower the flame over medium heat and cook for about 20 minutes.

5Turn off the flame, allow the cooker to cool, open the pot and add the pumpkins and cilantro.

6Cook for another 20 minutes until the pumpkins are slightly soft.

7Heat tortillas to accompany your Mexican vegetable soup.