INGREDIENTS: 1 small butternut squash(or”nut pumpkin”,”pumpkin butternut squash”)
800 g ready-shelled corn(can be replaced by chickpeas)
450 ml of tomato puree
1 teaspoon of ground cumin
1 teaspoon of ground chili peppers
1 chili pepper
2 tablespoons of olive oil for frying
salt and freshly ground black pepper to taste
2 cloves of garlic
1 teaspoon of dried oregano
1250 ml of water
Cut pumpkin into two halves. Remove all seeds from the core. Peel with a knife or peeler. Cut peeled pumpkin into small cubes, size 1.5-2 cm. Remove the seeds from the pepper and finely chop. Finely chop the garlic.
Heat the oil in a heavy-bottomed saucepan over medium heat and add the chili seasoning there. Mix well.
Add pumpkin, pepper, oregano, ground cumin, garlic, ½ teaspoon of salt into the saucepan. Simmer for 5-6 minutes, stirring periodically, until pepper begins to become soft.
Then add water, tomato puree, ½ teaspoon of salt into the saucepan, cover the saucepan with a lid, bring to a boiling over medium heat. As the soup boils,reduce heat to minimum and remove the lid, continue cooking until the pumpkin is tender, about 15 minutes, in the last 2 minutes add corn (Hominy).
Season with salt and pepper and pour into the small bowls, add the diced avocado, sprinkle with herbs and serve with baguette, corn chips or tortilla. Enjoy your meal.Read full preparation method