Print this trip dossier

Journey Latin America asks you to accept cookies for performance and social media purposes. We use cookies on our website to personalise content, evaluate website traffic and enhance performance. You can delete or restrict cookies via your web browser. To get more information about these cookies and the processing of your personal data see our Cookie Policy. Do you accept these cookies and the processing of personal data involved? Find out more

2013 and earlier

Three Ways with Pumpkin

Pumpkin is a great ingredient for autumn cooking, so even if Jack O'Lanterns aren't your thing, make sure you take advantage of the influx of the distinctive squash at this time of year. We suggest looking to Latin America for culinary inspiration: try a warming pumpkin and chilli soup, a deliciously different baked pumpkin stuffed with meat and fruit from Argentina, or perhaps a simple Peruvian pumpkin salad.

  • Each recipe serves: 8



    • 1kg pumpkin, skin removed, deseeded and chopped
    • 1 onion
    • 1 clove of garlic
    • 1/2 a red chilli pepper, finely chopped
    • Chicken stock
    • Knob of butter
    • Salt and pepper to taste
    • Single cream or crème fraîche to serve

    1. Melt the butter over a low heat and cook the onion, garlic and chilli for 10 minutes. Add pumpkin and stir.
    2. Pour over just enough stock to only barely cover the pumpkin. Bring to the boil and simmer for about 20 minutes until tender.
    3. Puree the whole mixture until smooth, then reheat and serve with a generous splash of cream.



    Meat and fruit are often partners in Argentine cuisine, and in this dish the the sweetness of peaches balances the hearty stew to great effect.


    • 1 large pumpkincarbonada-criolla.jpg
    • 1 kg steak, chopped into bitesize cubes
    • 1kg sweet potatoes, peeled and diced
    • Flesh of 3 peaches, chopped into chunks
    • 1 beef tomato, chopped
    • 1 large white onion, finely chopped
    • 3 red chillies, finely chopped
    • 3 garlic cloves, crushed
    • 600ml beef stock
    • 1 large glass of red wine
    • Salt and pepper to taste
    • Bay leaf
    • Olive oil

    1. Carefully slice the top off the pumpkin. Scoop out all the seeds and other goop from the inside of the pumpkin with a spoon, then brush it with a generous coating of olive oil. Sprinkle with rock salt and black pepper, and bake together with the top of the pumpkin for about 45 minutes on a medium heat, or until the flesh is really starting to soften.
    2. Add some oil to a pan over a high heat. Fry the beef for 7 or 8 minutes, seasoning with salt and pepper, then remove from the pan.
    3. Lower the heat, add more oil and fry the onion until translucent. Add the garlic, chilli and tomato and cook for 2-3 more minutes. Return the meat to the pan and add the sweet potatoes, stock, red wine and bay leaf. Cover and bring to a boil, then lower the heat to a simmer for an hour or until the meat is braised and tender. Finally, add the peach and correct the seasoning if necessary.
    4. Remove the bay leaf and carefully transfer the stew into the baked pumpkin and return it to the oven for a further 10-15 minutes.
    5. To serve, ladle out the stew into bowls and chop the pumpkin into big wedges.



    • 500g pumpkin, peeled, chopped into bitesize pieces and boiled
    • 1 red onion, sliced into very thin slivers
    • 2 tbsps red wine vinegar
    • 2 tbsps good olive oil
    • 30g fresh flat leaf parsley, chopped quite roughly
    • 100g feta cheese, crumbled (optional)
    • Salt and pepper to taste

    1. Mix together the oil, vinegar and red onion in a bowl.
    2. Once cooled, add the boiled pumpkin pieces to the bowl along with the parsley and mix. Sprinkle the crumbled feta over the top. Serve at room temperature, with rocket on the side if desired.

    Other holidays you may be interested in

    Hut with flag Lake Titicaca

    Value Peru: Sacred Valley of the Incas to Lake Titicaca

    Private journey

    12 days from £1,825pp

    Signature Patagonia: Glaciers of Chile and Argentina

    Signature Patagonia: Glaciers of Chile and Argentina

    Private journey

    17 days from £4,854pp

    Self drive

    Self-drive Nicaragua: Adventures by road

    Private journey

    11 days from £1,582pp

    Car hire

    Self-drive Costa Rica: Coast to coast adventure

    Private journey

    14 days from £2,294pp

    Sign up to our newsletter

    Sign up to our twice monthly newsletter and be the first to know about our latest news, offer and competitions.

    Sign up with...

    Your email


    Using a social account is fast and means you don't need to remember a password.

    We never share your data either - see our terms & conditions

    Facebook Connect

    Remember, you can unsubscribe at any time.

    To see how we take care of your data please review our Privacy Policy

    Thanks for subscribing – we’ll be in touch!

    You are not subscribed. Some error happened.

    Share this Page

    Social share page will open in new window

    Send a friend


    Page Full Path: /sitecore/content/JLA/Home/travel-inspiration/food-and-drink/three-ways-with-pumpkin

    Page ID: {033FBF2C-5698-46E6-BC7B-E95C31767429}

    Page Name: three-ways-with-pumpkin

    Page Display Name: Three Ways with Pumpkin

    Page Template Name: T027-Recipe

    Page Template ID: {E95BC9BC-C28D-478C-8A17-9189F2E4BDBA}

    Parent ID: {7F1A77A3-15A4-459E-BFDE-E4C0A0C461A5}

    Parent Name: food-and-drink

    Parent Display Name: Food & Drink

    Parent Template Name: T029-PapagaioCategoryListing

    Parent Template ID: {4D163066-ED7E-48E6-AF31-34B6C47536CD}