Peruvian Pumpkin Chupe

Peel the macre squash and yellow potatoes and cut them into medium pieces. Slice the corn into rounds, shell the fava beans, and chop the onion, garlic, ají amarillo, and huacatay. Keep roughly half of the huacatay in larger sprigs or pieces so it can be removed later.

Heat the oil in a large pot and cook the onion for 5 minutes, until soft and translucent. Add the garlic and ají amarillo with about half the salt and cook for another 2 minutes, until the sofrito no longer smells raw while still keeping a bright color.

Add the water, squash, potatoes, corn, and the larger huacatay sprigs. Bring to a boil and simmer partially covered over medium-low heat for 15 minutes, until the squash is very tender, the potatoes are beginning to soften, and the broth has turned a golden-orange color.

Add the fava beans and cook for another 7 to 8 minutes, until tender and the potatoes can be pierced easily with a knife. Remove the huacatay sprigs and mash only a few pieces of squash and potato against the side of the pot, just enough to lightly thicken the broth. It should remain a soup with visible pieces, not a purée or locro.

Reduce the heat to low, stir in the evaporated milk and cubes of fresh cheese, and add the remaining salt. Heat gently for 2 minutes, stirring carefully, until the cheese begins to soften and the broth looks creamy. Avoid a hard boil from this point onward so the milk stays smooth.

Make 4 spaces between the vegetables and crack one egg into each. Cover the pot and cook over low heat for 3 to 4 minutes, until the whites are completely set and the yolks reach your preferred doneness. Do not stir while they cook so every serving keeps its egg intact.

Turn off the heat and add the remaining chopped huacatay. Rest for 3 minutes, then serve one egg in each bowl with plenty of squash, potato, corn, fava beans, and broth. A proper chupe should be creamy yet brothy, with recognizable vegetables and the fresh aroma of huacatay. And that's it—big spoon, no blender required.