Sopa De Zapallo (Pumpkin Soup)
The Quirky Foodster Team
Ingredients
- Pumpkin or squash, peeled and cubed — 1 kg (2.2 lb)
- Butter or olive oil — 2 tbsp
- Medium onion, chopped — 1
- Garlic cloves, minced — 2
- Medium potato, peeled and cubed — 1
- Vegetable or chicken stock — 1 L (4 cups)
- Salt and black pepper, — to taste
- Of nutmeg — pinch
- Cream (optional) — 100 ml (1/3 cup plus 1 tbsp)
- Fresh chives, chopped, for garnish
Method
- Heat the butter or oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Add the pumpkin and potato, stirring to coat in the butter.
- Pour in the stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are very tender.
- Remove from heat and blend until completely smooth, using an immersion blender directly in the pot or transferring in batches to a countertop blender.
- Return the soup to the pot if needed, season with salt, pepper, and nutmeg, and stir in the cream if using.
- Warm through gently over low heat, then ladle into bowls, garnish with fresh chives, and serve hot with crusty bread.
Introduction: Sopa de zapallo is a smooth, comforting pumpkin soup enjoyed throughout Uruguay, especially during the cooler autumn and winter months when squash is abundant.
Cultural Background: Sopa de zapallo is a smooth, comforting pumpkin soup enjoyed throughout Uruguay, especially during the cooler autumn and winter months when squash is abundant. Simple and economical, it reflects the country's strong tradition of vegetable-based home cooking, often enriched with a touch of cream or cheese and served with crusty bread.
Tips: Cut the pumpkin and potato into similar-sized cubes so they cook evenly. Blend thoroughly for the smoothest texture; a high-powered blender gives the silkiest results. Adjust the soup's thickness with a little extra stock or water if it seems too thick after blending.
Variations: Add a pinch of ground ginger or curry powder for a subtle warming twist. Top with croutons or toasted pumpkin seeds for added texture. Vegan version: omit the cream or use a plant-based cream alternative, and use vegetable stock and oil instead of butter.
Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently in a pot over medium-low heat, stirring occasionally, for 5–7 minutes until heated through.
FAQs:
Q: Can I use canned pumpkin puree instead of fresh pumpkin?
A: Yes, canned pumpkin puree can be used as a shortcut; skip the initial cooking of the raw pumpkin and add the puree along with the stock.
Q: Is this soup traditionally served with cream?
A: Cream is a popular but optional addition; many home versions are made simply with just vegetables and stock.
Q: What can I serve alongside sopa de zapallo?
A: Crusty bread or a simple green salad make excellent accompaniments to this comforting soup.
- Pumpkin or squash, peeled and cubed — 1 kg (2.2 lb)
- Butter or olive oil — 2 tbsp
- Medium onion, chopped — 1
- Garlic cloves, minced — 2
- Medium potato, peeled and cubed — 1
- Vegetable or chicken stock — 1 L (4 cups)
- Salt and black pepper, — to taste
- Of nutmeg — pinch
- Cream (optional) — 100 ml (1/3 cup plus 1 tbsp)
- Fresh chives, chopped, for garnish
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