In a large saucepan over medium heat, bring the olive oil to heat.
Stir in the onion, garlic, celery and red bell pepper until they begin to wither, about 4-5 minutes.
Add carrots, potatoes, pumpkin squash, zucchini, corn and water.
Bring the heat to medium-high and cover until the boil breaks.
Reduce heat to medium, add tomato paste and stir until dissolved.
Add salt and bunch of cilantro.
Cook, covered for 20 minutes.
Correct the salt.
Before serving, place a serving of soup in a small pot over low heat and add one egg. Cover and cook until the egg is cooked.
Serve with some chopped cilantro.