Locro de Zapallo — Peruvian Pumpkin Stew
A creamy, spicy Peruvian pumpkin stew made with a mix of kabocha and butternut squash, ají amarillo, ají panca, huacatay, potato, peas, and evaporated milk. Simple, warming, and deeply satisfying — the comfort food my grandmother made and I've been making ever since.
Servings 4
Ingredients
- Vegetable Oil
- 1 Red onion diced
- 3 Garlic cloves minced
- 3 cups of Kabocha Squash diced
- 1 cups of Butternut Squash diced
- 2 tbsp of "Ají Amarillo" Paste
- 1 tbsp of "Huacatay" Paste
- 1 tbsp of "Ají Panca" Paste
- 3 cups of Potatoes peeled and diced
- 1 cup of Peas
- 1.5 cups of Vegetable Stock
- 1/2 cup Evaporated Milk
- 250 gr of Queso Fresco optional
- Salt and Pepper
Instructions
- In a pot on medium/high heat add 3 tablespoons of oil then add onions, garlic, let them cook until tender, then add "Ají Amarillo and Panca Paste" and let it cook for 3 min.
- In the Same pot add your squashes, add the broth or water, set the temperature to low/medium, put a lid on it let it cook until the squashes start to fall apart.
- When squashes are soft add the potatoes and give it a good stir, add more broth if needed, put the lid back and let it cook till potatoes are soft (about 7 min or so).
- Once it's cooked add peas and milk, also add salt and pepper and put the lid back, turn off the stove and let the remaining heat cook the peas.
- Serve with Salsa Criolla and Queso Fresco
Video
Notes
Stir from time to time; that will prevent the bottom from getting burned
On the squash: If you can find frozen Zapallo Macre at a Peruvian or South American market, use it. Otherwise, Kabocha + Butternut is the combination that comes closest.
On the queso fresco: You can fold it into the stew at the end so it melts slightly into the broth, or serve it on top of each bowl so it stays intact.
On consistency: Locro de Zapallo should be thick, thicker than a soup, closer to a stew. If it's too thin, cook uncovered for a few minutes until it reduces. If it's too thick, add a splash of stock or water.
Make it vegetarian: This recipe is already vegetarian as written. Use vegetable stock (not chicken), and it's fully plant-based — queso fresco is the only animal product, and it's optional.
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