Autumn Pumpkin Pozole with Beans and Corn

A hearty stew made with Hokkaido pumpkin, kidney beans and corn, seasoned with cumin, paprika and lime. Serve with sour cream and fresh coriander, which goes perfectly with a cool autumn evening.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 800 g Hokkaido pumpkin
• 1 pc Onion
• 2 pc Garlic cloves
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Sweet paprika powder
• 1 tsp Chili powder
• 1 l Vegetable stock
• 2 can Kidney beans
• 1 can Corn kernels
• 2 pc Limes
• 150 g Sour cream
• 1 bunch Coriander
• Salt
• Pepper

Method

1. Wash the pumpkin, halve it, remove the seeds and cut into cubes of about 2 cm; finely dice the onion and garlic.
2. Heat the olive oil in a large pot and sweat the onion and garlic for 3 to 4 minutes until translucent.
3. Toast the cumin, paprika powder and chili powder briefly until fragrant.
4. Add the pumpkin cubes, sauté briefly, deglaze with the vegetable stock and simmer for about 15 minutes until the pumpkin is soft.
5. Drain and rinse the kidney beans and corn kernels, add them to the pot and heat for another 5 minutes.
6. Purée part of the pumpkin with an immersion blender to thicken lightly; the stew should be creamy but still chunky.
7. Halve the limes, squeeze the juice and stir it in; season with salt and pepper.
8. Wash the coriander, pick off the leaves and chop coarsely. Ladle the stew into bowls, garnish with sour cream and coriander, and serve with a lime half.