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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.
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


  • 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


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


  • 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.