Pumpkin locro is a thick soup with potatoes and cheese, ideal for enjoying with family. The pumpkin is cooked, then a sauté with butter, onion, and annatto is prepared. Corn is added and mixed with milk. It is simmered over low heat, adding potatoes, salt, and pepper. When serving, cheese is sprinkled on top. A delicious option to share.
To prepare pumpkin locro, cook the pumpkin until it is soft and make a sauté with butter, onion, and annatto.
Then, add the corn to the pot along with the milk blended with the sauté.
The potatoes are added with salt and pepper to cook over low heat until a thick texture is achieved.
When serving, sprinkle cheese over the dish and enjoy this delicious traditional recipe.
Pumpkin Locro
Ingredients
5 pounds of Cut pumpkin in cubes (seedless)
¼ teaspoon of Annatto oil
2 Whole corn cut into 4 parts
2 teaspoons of Butter
½ cup of Diced white onion
1 pound of Sliced potatoes
1 cup of Milk
1 cup of Fresh cheese cut into cubes
1 pinch of Salt
6 cups of Water
1 pinch of Pepper
Preparation
Step 1 : In a pot, add water and cook the pumpkin until soft.
Step 2 : Meanwhile, prepare a sauté with butter, onion, and annatto, cooking over low heat until the onions become transparent.
Step 3 : Next, add the corn to the pot and cook for 20 minutes.
Step 4 : Blend the milk with the sauté and add it to the pot with the pumpkin.
Step 5 : Add the potatoes, salt, and pepper to taste.
Step 6 : Then, simmer the locro over low heat and cook for another 20 minutes, stirring to dissolve the pumpkin and thicken the dish.
Step 7 : Make sure the potatoes remain whole.
Step 8 : Once ready, remove from heat and serve, sprinkling cheese over the plate.
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