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Mexican Pumpkin with Smoked Olive Oil


1/2 chopped onion


1 teaspoon finely chopped garlic

3 tomatoes

Minced diced pumpkin

1 cup corn bean

½ cup diced ham


Sour cream


Castillo de Canena Arbequina Oak Smoked Olive Oil


Sauté the onion in a frying pan until it changes color, add the garlic and chopped tomatoes. Cook for 5 minutes.
Add the pumpkin and cook for 10 more minutes. Add the corn and ham, cook for 5 more minutes and season with salt to taste.

Serve with sour cream and cheese. Finish with a jet of Castillo de Canena Arbequino Oak Smoked olive oil.

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