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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
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
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.