Autumnal Pumpkin Recipe: Locro de Zapallo

Oct 20, 2013

photo credit: Tricia McCauley

A variation of locro, a potato-based soup from the Andean region.  From Comida Latina: An Illustrated Cookbook by my dear friend Marcella Kriebel.  Check out her beauiful artwork and recipes — her cookbook is a great holiday gift!

6 cups chicken/ veggie broth
1 lb fresh pumpkin, peeled & cut in 1″ cubes
1/2 lb small wax potaotes (I like fingerlings)
1/2 tsp cumin
fresh oregano
1/2 tsp achiote oil *
1/2 cup cotija cheese
3 cloves garlic
1 onion
salt & pepper

Saute onions & garlic & add to blender with 1 cup chicken broth; blend.

Heat onion & garlic & 6 cups broth over medium-high heat, add raw pumpkin & cook for 20 minutes.

Add small potatoes (cut in half if needed).

Simmer for another 20 minutes or until both pumpkin & potatoes are soft.  Add achioete.

Season with cumin, salt & pepper.

Garnish with a bit of cotija cheese & oregano.

 

* Aciote Oi: Aceite De Achiote, Or Annato Oil

Heat 1 – 1 1/2 tbsp aciote seeds with 1/2 cup olive oil over medium heat. Oil will become a yellow/orange color within about 5 mintutes.

Remove from heat & strain.  Drain seeds, save oil in bottle to use in food as a natural colorant for dishes, including rice & potatoes.

Achiote is also sold “molido” or ground.  It can be added directly to your recipe, turning the food a golden color upon stirring in the powder.