Locro de Zapallo is a hearty, comforting Peruvian pumpkin stew that showcases the rich agricultural heritage of the Andean region. This creamy, warming dish combines tender chunks of zapallo (Andean pumpkin) with potatoes, fresh cheese, and aromatic spices to create a satisfying vegetarian main course.

This dish has its roots in the ancient Inca civilization, where pumpkins and potatoes were dietary staples. The word "locro" comes from the Quechua word "ruqru," which refers to a thick stew, highlighting the dish's indigenous origins in the Andean highlands.

The preparation begins with sautéing onions and garlic until fragrant, then adding cubed pumpkin and potatoes. These vegetables are slowly simmered in broth until they begin to break down, creating a naturally creamy texture. Fresh cheese is added near the end of cooking, melting slightly and adding a rich, salty dimension to the stew.

While the traditional recipe remains beloved, modern variations might include adding quinoa for extra protein, incorporating different types of cheese, or adding local herbs like huacatay (black mint) for additional flavor. Some cooks also include corn or fava beans to make the stew even more substantial.

In Peru, Locro de Zapallo is typically served as a main course during lunch, the day's primary meal. It's often accompanied by white rice or crusty bread to soak up the creamy sauce. During the cooler months in the Andean highlands, this dish becomes particularly popular for its warming properties.

From a nutritional perspective, each serving contains approximately 250-300 calories, making it a relatively light yet filling meal. The dish is rich in vitamin A from the pumpkin, complex carbohydrates from the potatoes, and calcium from the cheese. While naturally gluten-free, those who are lactose intolerant should note the presence of cheese. The dish is also high in fiber and potassium, making it a heart-healthy choice, though those watching their sodium intake might want to be mindful of the cheese content.