Peruvian Pumpkin Locro

🛒 Ingredients

• Pumpkin (Zapallo Macre/Butternut) 200 g · 70 kcal
• Potatoes (yellow or white) 100 g · 77 kcal
• Fresh corn kernels 50 g · 45 kcal
• Red onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Aji Amarillo paste 8 g · 11 kcal
• Huacatay paste (black mint) 4 g · 5 kcal
• Vegetable broth 100 g · 5 kcal
• Evaporated milk (whole) 20 g · 35 kcal
• Queso fresco (fresh cheese) 25 g · 50 kcal
• Vegetable oil 8 g · 70 kcal

👨‍🍳 Instructions

1. Peel and dice the pumpkin and potatoes into 1-inch cubes. Finely chop the red onion and mince the garlic.
2. In a large pot, heat the vegetable oil over medium heat. Sauté the red onion until translucent, then add the garlic and aji amarillo paste, cooking for another minute until fragrant.
3. Add the diced pumpkin and potatoes to the pot, stirring well to coat them with the sofrito. Pour in the vegetable broth and bring to a simmer.
4. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the pumpkin and potatoes are very tender. Stir in the corn kernels during the last 5-7 minutes of cooking.
5. Mash about half of the stew ingredients directly in the pot with a potato masher to create a creamy texture while leaving some chunks. Stir in the huacatay paste.
6. Stir in the evaporated milk and season with salt and pepper to taste. Mix until thoroughly combined and heated through.
7. Serve hot, garnished with crumbled queso fresco.