In a large soup pot, heat the olive oil, Annatto-Infused Oil, chile pepper, leek, shallots, onions, and white part of the green onions over medium-high heat (set aside green parts for later).
Stirring, cook until the onions and leek are tender, about 6 minutes.
Add the oregano, cumin, carrots, yuca, pumpkin, tubers, tomatoes, corn, vegetable broth, thyme, and bay leaves.
If using fava beans or TVP, add here as well. Cover and bring to a boil, then lower the heat and bring the soup to a simmer.
Cook for 35 to 40 minutes, stirring occasionally, until the root vegetables and pumpkin are very tender.
Turn off the heat and season the soup with lime juice, salt, and pepper to taste.
Stir in the cilantro and reserved green part of the green onions before serving.
Include a chunk of corn cob in each bowl of soup.
To eat it, just scoop it up with your spoon, grab, and eat!