Andean locro with pumpkin, corn and cannellini

Ingredients

For 1 serving

• Pumpkin200 g
• Canned sweetcorn80 g
• Cooked cannellini beans150 g
• Potatoes100 g
• Onion40 g
• Bell peppers60 g
• Paprika1 teaspoon
• Cumin0.5 teaspoon
• Vegetable broth300 ml
• Spring onions20 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: celery,

In season: September – December

Method

1. Peel and deseed the pumpkin and cut it into roughly 2 cm cubes; peel the potatoes and cut them the same size; chop the onion and dice the deseeded peppers.
2. Heat the extra virgin olive oil in a saucepan over medium heat and fry the onion and peppers with the paprika and cumin for 5 minutes, until soft and fragrant.
3. Add the pumpkin and potatoes, pour in the vegetable stock, season with salt and bring to the boil; simmer over medium-low heat, half covered, for 25 minutes, stirring now and then, until the pumpkin starts to break down and thicken the stew.
4. Meanwhile rinse and drain the sweetcorn and cannellini beans and thinly slice the spring onions.
5. Add the sweetcorn and cannellini and cook for 10 more minutes, mashing a few pieces of pumpkin against the side, until the locro is thick and creamy; adjust the salt.
6. Serve hot topped with the fresh spring onion.