Locro de Zapallo – Peruvian style pumpkin stew

Ingredients for 4 servings:

• 1 ½ kg pumpkin(s), preferably butternut
• ½ kg potatoes
• 1 can of corn
• 1 can peas
• 1 pack of feta cheese (200 g)
• 1 pack of coffee cream (340 g)
• 1 onion(s)
• 1 garlic
• 1 tsp broth, granulated
• 1 tsp cayenne pepper
• 150 ml water
• 3 tbsp oil
• e.g. salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

with potatoes and peas

Peel the pumpkin and potatoes (you can skip the peeling if using Hokkaido) and cut into equal 2-3 cm cubes. Dice the onion and finely dice or press the garlic. Dice the feta. Pour oil into a pot and sauté the onions and garlic, seasoning with stock, cayenne pepper, salt, and pepper. Add the pumpkin and potato cubes, drained corn kernels, and peas, pour in the water, and cover. Simmer for about 15 minutes, stirring occasionally. Once everything is cooked, add the coffee cream and the feta cubes, let everything infuse briefly, and season with salt to taste. Sprinkle with parsley or coriander for garnish, if desired. Serve with a fried egg and/or onion salad.