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Home » All » By Course » Soups » Pumpkin or squash soup {Sopa de zapallo}

Pumpkin or squash soup {Sopa de zapallo}

By Layla Pujol 4 Comments

This is my super easy recipe for sopa de zapallo, a delicious homemade pumpkin or squash soup made with squash, onions, garlic, cumin, tomatoes and chicken or vegetable stock. Served with queso freso, feta or goat cheese, and chives.

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Pumpkin or squash soup recipe {Sopa de zapallo}

En Español

This pumpkin or squash soup, called sopa de zapallo or calabaza in Spanish, is perfect for the cold winter days, or any rainy day. This comforting soup could also be called a squash and tomato soup. I love to use tomatoes to help neutralize the sweetness of the squash. Personally, I find that pure pumpkin or squash soups can be too sweet for my taste and the tomatoes add the right amount of acidity to balance it out.

Squash or pumpkin soup with queso fresco

You can use any type of squash to make this soup, I use pumpkins when they’re in season (which doesn’t seem to be too long). Butternut squash is much easier to find and tends to available for most of the fall and winter so it’s a great squash to use for this sopa de zapallo recipe.

Squash and tomato soup with cheese and chives
Pumpkin or squash soup recipe

Pumpkin or squash soup {Sopa de zapallo}

Easy recipe for sopa de zapallo, a delicious homemade pumpkin or squash soup made with squash, onions, garlic, cumin, tomatoes and chicken or vegetable stock. Served with queso freso, feta or goat cheese, and chives.
4.86 from 68 votes
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Course: Soup
Cuisine: Ecuadorian inspired, Latin American
Keyword: Butternut squash, Calabaza, Pumpkin soup, Sopa de zapallo, Squash soup, Tomato, Zapallo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 to 8

Ingredients

  • 2-3 tbs olive oil
  • 1 white onion diced
  • 3 garlic cloves crushed
  • 1 tsp cumin
  • 4 roma tomatoes peeled and chopped
  • 6 cups chicken or vegetable stock
  • 1 large butternut squash or 1 small pumpkin peeled, seeded and cut into small chunks
  • Salt and pepper to taste

Garnishes:

  • Queso fresco or feta or goat cheese
  • Avocado slices
  • Chopped chives

Instructions

  • Heat the oil over medium low heat in a large saucepan or soup pot.
  • Add the onion, garlic, cumin, and tomatoes, sauté until the onions are translucent or about 5 minutes.
  • Add the 6 cups of chicken or vegetable stock and bring to a boil.
  • Add the squash chunks, bring to a boil, reduce the heat and simmer until the squash is very soft, about 30 minutes.
  • Let the soup cool down enough to blend to obtain a puree, you will probably need to work in batches or use a handheld immersion blender.
  • Add salt and pepper to taste, re-warm if necessary.
  • Serve warm with queso fresco, feta or goat cheese and chopped chives. Can also serve with avocado slices.

This sopa de zapallo is very easy to make, and uses only a few simple ingredients: onions, garlic, cumin, tomatoes, and chicken stock (use vegetable stock for a vegetarian option). I like to serve this squash soup with queso fresco, feta or goat cheese are also great options. I also love to serve it with avocado slices on the side and chopped chives or green onions sprinkled on top.

Step by step preparation photos for pumpkin or squash soup {Sopa de zapallo}

Pumpkin for soup
Can also use butternut or other types of squash
Butternut squash
Ingredients for squash or pumpkin soup
Pumpkin or squash soup with toppings
Pumpkin soup recipe
Sopa de zapallo or squash soup
Pumpkin squash soup recipe
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Filed Under: All, Andean, Christmas, Comfort food, Ecuador, Fall, Kid friendly, Latin America, Meatless, Quick, Recipes for Lent, Soups, South America, Squash or pumpkin, Thanksgiving, Vegetables, Vegetarian, Winter

Previous Post: « Fritada de chancho {Ecuadorian braised pork dish}
Next Post: Coconut flan with orange caramel {Flan de coco} »

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Comments

  1. Staci Dixon says

    December 17, 2016 at 6:15 pm

    This soup is so delicious! Thank you for this recipe and the one for locro de papa, which is out of this world!

    Reply
  2. Kaberi Dawn says

    November 12, 2013 at 6:21 am

    Very simple but very inviting. Surely try. Thanks

    Reply
  3. Nancy says

    November 21, 2008 at 9:33 am

    To save time, the zapallo/squash can be microwaved vs simmering for 30 minutes. Cut the zapallo/squash in 1/2 or into 1/4s, removing seeds with a tablespoon. Place in a glass pie or small glass cake pan. Cover with microwaveable plastic wrap, then microwave until fork tender. Time will depend on your microwave. Let it cool just enough to safely puree it in a food processor or blender before adding it to the soup base.

    Reply
  4. lisa says

    July 31, 2008 at 6:15 am

    ‘delicious’

    Reply

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