Heat the vegetable oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the paprika and cumin, ensuring the spices coat the onions evenly.

Add the peeled and chopped tomato to the pot. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices. This creates a flavourful base for the stew.

Rinse the cranberry beans thoroughly. If using fresh beans, add them to the pot and stir to coat them with the aromatic mixture. If using canned beans, drain and rinse them before adding. Let them cook for 2–3 minutes to absorb the flavours.

Add the cubed pumpkin or squash to the pot. Pour in the vegetable broth (or water) and stir gently. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover the pot and cook for about 20 minutes, or until the beans and pumpkin are tender.

Add the fresh corn kernels to the pot. Stir to combine and allow the mixture to simmer for an additional 10 minutes. The sweetness of the corn will balance the earthy flavours of the beans and pumpkin.

Season the stew with salt and pepper to taste. Adjust the seasoning as needed, keeping the flavours balanced and vibrant. Stir in half of the chopped basil for a fresh, aromatic touch.

For a creamier consistency, use a ladle to remove about 1 cup of the stew and blend it until smooth. Return the blended portion to the pot and stir to incorporate. This step is optional but adds a velvety texture to the dish.

Ladle the stew into bowls and garnish with the remaining fresh basil. Serve hot, accompanied by warm crusty bread or a side of marraqueta (Chilean bread).