Locro de zapallo

locro_de_zapallo

Peruvian cuisine is renowned for its flavors and variety of ingredients. It is a mix of Spanish, Inca and other indigenous cultures, resulting in a unique and delicious blend. One of the most popular and beloved dishes in Peru is the Locro de zapallo, a hearty and comforting soup made with pumpkin or squash, potatoes, corn and cheese. It is a perfect dish for cold winter days, but also great year-round, as it is both filling and nourishing.

The origins of the Locro de zapallo can be traced back to the Incas and pre-Columbian times. It was a staple food for the indigenous people of the Andes, who used squash and corn in many of their dishes. When the Spanish conquistadors arrived, they brought with them cheese and potatoes, which were added to the recipe, making it even more flavorful and satisfying.

Today, the Locro de zapallo is one of the most popular soups in Peruvian cuisine, served in many homes, restaurants and outdoor markets throughout the country. The soup has many variations depending on the region, but the basic ingredients remain the same – pumpkin or squash, potatoes, corn and cheese. Some also include chicken or beef to add protein to the dish, and spices like cumin and paprika for an extra kick.

The pumpkin or squash used in the recipe is called zapallo, a type of fruit commonly found in South America. It is a thick-skinned and sweet-tasting vegetable that is perfect for soups and stews. The potatoes used are usually yellow or white, and they are cut into small cubes and cooked in the soup until tender. The corn is also cut into small pieces and added to the soup, giving it a nice texture and flavor. The cheese used in Locro de zapallo is usually queso fresco, a soft and crumbly cheese that adds extra creaminess to the soup.

Preparing Locro de zapallo is not complicated, but it does require some time and patience. The first step is to roast the squash in the oven until it is tender and easy to peel. Once peeled, the pulp can be diced or pureed, depending on preference. Meanwhile, the potatoes and corn are cooked in a separate pot until soft. In another pot, the cheese is melted with some milk or cream, and then added to the soup along with the squash, potatoes and corn. The soup is seasoned with salt, pepper, cumin and paprika to taste, and left to simmer for a few minutes until all the flavors have blended together.

The end result is a delicious and comforting soup that is both healthy and satisfying. Locro de zapallo is a perfect example of how simple and humble ingredients can come together to create something so delicious and nourishing. Whether served as a main dish or as a starter, this soup will definitely please your taste buds and warm your soul.

Ingredients:

  • 1 medium sized onion
  • 3 cloves of garlic
  • 2 tablespoons of oil
  • 2 teaspoons of cumin
  • 2 teaspoons of paprika
  • 1 1/2 pounds of winter squash (pumpkin or butternut squash)
  • 1/2 cup of evaporated milk
  • 2 cups of water
  • 1 cup of fresh corn kernels
  • 1 cup of cooked or canned white beans
  • 2 potatoes
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish

Instructions:

  1. Peel and chop onion and garlic.

  2. In a large pan, sauté the onion and garlic with the oil until soft and translucent.

  3. Add cumin and paprika to the onion and garlic mix and stir until fragrant.

  4. Peel and cube the squash into small pieces and add it to the pan. Pour in 2 cups of water and bring to a boil.

  5. Once the squash is tender (about 20 minutes), add the corn and beans.

  6. Peel and cube the potatoes and add them to the pan.

  7. Reduce the heat to medium and simmer for about 20 minutes or until the potatoes are soft.

  8. Add the evaporated milk and stir well.

  9. Season with salt and pepper to taste.

  10. Serve the locro de zapallo hot, garnished with fresh cilantro leaves. Enjoy!