Pumpkin soup

Name: Pumpkin soup (Sopa de zapallo)
Yield: Serves 4
Cuisine: Chilean
Ingredients: 2 medium leeks, trimmed, cleaned and sliced; 50 g/2 oz/¼ cup butter; 30 ml/2 tbsp olive or vegetable oil; 30 ml/2 tbsp olive or vegetable oil; 1 whole pumpkin, weighing about 4 kg/9 lb; salt and black pepper; 250 ml/8 fl oz/1 cup double (heavy) cream; 2 bay leaves; 65 g/21/2 oz/⅓ cup long grain rice; 250 ml/8 fl oz/1 cup peeled, seeded and finely chopped tomatoes, or canned chopped tomatoes; 1 litre/1¾ pints/4 cups beef stock; 2 celery stalks, sliced; 1 medium carrot, grated; salt and black pepper; 45 ml/3 tbsp finely chopped fresh parsley, to garnish

Sopa de zapallo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

There are many types of pumpkin in Chile, and they are often named after the city where they are grown. This recipe is prepared with sweet pumpkin, which is the most widely used variety and has a large quantity of dense flesh.

Ingredients

1 whole pumpkin, weighing about 4 kg/9 lb
30 ml/

Americas
Chile
Gluten-free
Soup

Method

Preheat the oven to 190°C/375°F/Gas 5. Cut off the top part of the pumpkin, so that it can be used as a lid. Clean the inside of the pumpkin, removing all the fibres and seeds.
Brush the inside of the pumpkin with oil, replace the pumpkin top, place on