Vegetables & legumes
Pumpkin Locro
Creamy pumpkin stew with corn, potato and cheese.
VegetarianGluten-free
Ingredients
- 800 g pumpkin (zapallo macre), diced
- 2 potatoes, diced
- 1 ear corn, kernels removed
- 1 red onion
- 3 garlic cloves
- 2 tablespoons yellow chili (ají amarillo) paste
- 1/2 cup evaporated milk
- 1/2 cup fresh cheese, diced
- 1/4 cup huacatay or cilantro
- Oil and salt
Step-by-step
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- Chop the onion and garlic 4 sec/speed 5 and sauté with oil 5 min/120°C/speed 1.
- Add the yellow chili and sauté 3 min/120°C/speed 1.
- Add the pumpkin, potato, corn and a bit of water. Cook 25 min/100°C/reverse/spoon speed.
- Add the milk and cheese. Mix 5 min/90°C/reverse/spoon speed.
- Add the chopped huacatay, adjust the salt and serve with rice and a fried egg.
Tips
- The pumpkin gives it the creamy texture; mash it a bit at the end.
- For a vegan version, skip the milk and cheese and use coconut milk.
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