Sopa de Zapallo Paraguaya
A comforting and creamy pumpkin soup, a staple in Paraguayan cuisine, known for its smooth texture and mild, sweet flavor. It's often enhanced with local cheese and sometimes a hint of ginger or curry for a unique twist.
🧂 Ingredients
- 600 g Zapallo (Pumpkin or Butternut Squash)(peeled and cubed)
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 1 liter Vegetable Broth
- 100 g Queso Paraguay (or Feta/Queso Fresco)(crumbled)
- 2 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
- for garnish Fresh Parsley
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the cubed zapallo and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the zapallo is very tender.
- 4
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Alternatively, blend in batches if necessary.
- 5
Return the puréed soup to the pot. Season with salt and pepper to taste. Gently reheat if needed.
- 6
Ladle the soup into bowls. Garnish with crumbled Queso Paraguay and fresh parsley.
💡 Pro Tips
- ✓For an extra layer of flavor, you can add a pinch of nutmeg or a dash of curry powder along with the garlic.
- ✓If you don't have Queso Paraguay, feta cheese or a mild, crumbly fresh cheese can be used as a substitute.
- ✓Ensure the zapallo is cooked until very tender to achieve a smooth consistency.
🔄 Variations
- Add a touch of ginger for a warming spice.
- Incorporate a small amount of cooked leek with the onion for added depth.
- For a richer soup, stir in a splash of cream or coconut milk at the end.