Creamy Pumpkin Stew

Ingredients

• 1 medium-sized pumpkin, peeled and diced (about 4 cups / 800g) 1 medium-sized pumpkin, peeled and diced (about 4 cups / 800g)
• 2 large potatoes, peeled and diced (about 2 cups / 400g) 2 large potatoes, peeled and diced (about 2 cups / 400g)
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon achiote powder 1 teaspoon achiote powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)
• Avocado slices and crumbled cheese (for serving) Avocado slices and crumbled cheese (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced pumpkin, potatoes, and corn kernels to the pot. Stir well to combine.
3. 3.
   Sprinkle the ground cumin and achiote powder over the vegetables. Season with salt and pepper to taste.
4. 4.
   Pour the vegetable broth into the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the vegetables are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the stew until smooth and creamy. If using a regular blender, blend in batches and be cautious of the hot liquid.
6. 6.
   Return the pureed stew to the pot and heat it over low heat for an additional 5 minutes, stirring occasionally.
7. 7.
   Adjust the seasoning if needed. If the stew is too thick, add more vegetable broth or water to achieve the desired consistency.
8. 8.
   Serve the locro de zapallo hot, garnished with fresh cilantro or parsley. Accompany it with avocado slices and crumbled cheese on the side.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a pumpkin variety that is suitable for cooking, such as sugar pumpkin or butternut squash. The pumpkin should be ripe and firm for the best flavor and texture.
• Achiote powder — Achiote powder adds a distinct flavor and vibrant color to the stew. If you can't find it, you can substitute with paprika or turmeric for a similar effect.

Tips & Tricks

• For a heartier version, you can add cooked quinoa or white beans to the stew.
• Adjust the consistency of the stew by adding more vegetable broth or water if needed.
• To make the dish spicier, you can add a chopped chili pepper or a dash of hot sauce.
• Serve the locro de zapallo with a side of warm crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the creamy pumpkin stew in individual bowls, garnished with fresh cilantro or parsley. Accompany it with avocado slices and crumbled cheese on the side. Provide warm crusty bread for dipping and enjoy this comforting Ecuadorian dish.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew before serving. Sprinkle some additional chopped fresh herbs for a pop of color. Serve the stew in colorful ceramic bowls to showcase its vibrant orange hue.