Porotos Granados - Bean and Pumpkin Stew

Ive realized two things today, I am a terrible blogger and an even worst Chilean! Ok, ok in my own defense I've been planning my wedding so I'll excuse myself.
But being that I constantly crave food from back home, and I love cooking, why aren't I cooking it?!?! Since I'm still on my healthy kick and I beyond excited to realize one of my favorite all time Chilean dish is not only vegetarian but also low in calories. Enjoy!

Oil
1 chopped onion
3 cloves of garlic minced
Paprika
Ground cumin
Oregano, dried
4 cups of vegetable stock
1 cup of diced squash
2 cups of frozen lima beans
Salt and pepper -- to taste
1 cup of frozen corn
bunch of Basil chopped


Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, cumin and oregano and sauté for another 1-2 minutes.
Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the pumpkin is cooked through and soft.
Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.