Pumpkin or squash soup {Sopa de zapallo}

Name: Pumpkin or squash soup {Sopa de zapallo}
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 to 8
Ingredients: 2-3 tbs olive oil; 1 white onion; 3 garlic cloves; 1 tsp cumin; 4 roma tomatoes; 6 cups chicken or vegetable stock; 1 large butternut squash or 1 small pumpkin; salt and pepper to taste; queso fresco; avocado slices; chopped chives

User Reviews

4.9

210 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 to 8
Course
Soup
Cuisine
South American, Ecuadorian

Pumpkin or squash soup {Sopa de zapallo}

Iris Warren

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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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Ingredients

Servings

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

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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.