Pumpkin or squash soup {Sopa de zapallo}

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.

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.

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.

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}