Ingredients with Measurements:
- 1 pound of dried white corn kernels
- 1 pound of pumpkin, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
- 1 cup of milk
- 1 cup of grated cheese (queso fresco or feta)
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the dried corn kernels and soak them in water overnight.
2. Drain the corn kernels and place them in a large pot with the pumpkin, onion, garlic, cumin, smoked paprika, oregano, salt, and black pepper.
3. Add 4 cups of water and bring to a boil. Reduce heat to low and simmer for 2-3 hours, stirring occasionally, until the corn kernels are tender and the pumpkin is soft.
4. Remove about 2 cups of the mixture and blend it until smooth using an immersion blender or regular blender. Return the blended mixture to the pot and stir well.
5. Add 1 cup of milk and 1 cup of grated cheese to the pot and stir until the cheese is melted and the soup is creamy.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with chopped fresh cilantro.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 42g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Dried white corn kernels can be substituted with canned hominy.
- Pumpkin can be substituted with butternut squash or sweet potato.
- Queso fresco or feta cheese can be substituted with any crumbly cheese.
Variations:
- Add cooked chicken or beef for a heartier meal.
- Use different spices such as chili powder or coriander for a different flavor profile.
- Top with avocado, sour cream, or hot sauce for extra flavor.
Tips and tricks:
- Soaking the corn kernels overnight will reduce cooking time.
- Stirring occasionally will prevent the soup from sticking to the bottom of the pot.
- Adjust seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Chopped fresh cilantro, avocado, sour cream, hot sauce
Pairings:
- Serve with crusty bread or cornbread.
Suggested side dishes:
- Green salad, roasted vegetables, or grilled meat.
Troubleshooting advice:
- If the soup is too thick, add more water or milk until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to soak the corn kernels overnight to ensure they are fully cooked and safe to eat.
Food history:
- Locro is a traditional South American soup that originated in the Andean region.
Flavor profiles:
- Creamy, slightly sweet, smoky, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Ecuadorian