Chilean Porotos Granados with Beans, Corn and Pumpkin Stew

1. 1

   Heat olive oil in a large pot over medium heat, then sauté the diced onion until translucent.

2. 2

   Add minced garlic and cook for another minute, stirring to avoid burning.

3. 3

   Stir in the cubed pumpkin, chopped green beans, and corn kernels, cooking for about 5 minutes.

4. 4

   Pour in the vegetable broth, add ground cumin, and bring the mixture to a simmer.

5. 5

   Cover and cook for 15-20 minutes until the pumpkin is tender and flavors meld.

6. 6

   Season with salt and pepper to taste, then stir in chopped cilantro just before serving.

Per serving