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Pumpkin or squash soup {Sopa de zapallo}
4.9 from 210 votes

Pumpkin or squash soup {Sopa de zapallo}

Pumpkin or squash soup (Sopa de zapallo) is a creamy, savory soup made by simmering peeled and chopped butternut squash or pumpkin with sautéed onions, garlic, cumin, tomatoes, and chicken or vegetable stock. The ingredients are blended into a smooth puree and seasoned with salt and pepper. This soup is traditionally garnished with fresh avocado slices, crumbled cheese, and chopped chives, offering a comforting blend of flavors and textures.

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

Ingredients

  • 2-3 tbs olive oil
  • 1 white onion diced
  • 3 garlic crushed, cloves
  • 1 tsp cumin
  • 4 Roma tomato peeled and chopped
  • 6 cups chicken stock or vegetable stock
  • 1 butternut squash peeled, seeded and cut into small chunks, or small pumpkin
  • salt to taste
  • black pepper to taste
Garnishes:
  • queso fresco or feta or goat cheese
  • avocado slices
  • chives chopped

Instructions

    Cup of Yum
  1. Heat the oil over medium low heat in a large saucepan or soup pot.
  2. Add the onion, garlic, cumin, and tomatoes, sauté until the onions are translucent or about 5 minutes.
  3. Add the 6 cups of chicken or vegetable stock and bring to a boil.
  4. Add the squash chunks, bring to a boil, reduce the heat and simmer until the squash is very soft, about 30 minutes.
  5. 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.
  6. Add salt and pepper to taste, re-warm if necessary.
  7. Serve warm with queso fresco, feta or goat cheese and chopped chives. Can also serve with avocado slices.