Ingredients
2 cups all-purpose flour (+¼ cup for kneading)
400g pumpkin (or 1 cup pumpkin puree)
3 tablespoons butter, melted
1 teaspoon baking powder
½ teaspoon salt
Honey, to taste
Oil for frying (vegetable, canola, or sunflower)
Instructions
- Boil the pumpkin until fork-tender. Strain and reserve some of the cooking water. Let cool, then mash into a smooth puree.
- In a bowl, combine flour, baking powder, and salt. Add melted butter and pumpkin puree. Mix until fully incorporated.
- If the dough is too sticky, add a bit more flour; if too dry, add a small amount of reserved pumpkin water. Let dough rest for 30 minutes.
- On a floured surface, knead the dough until soft and elastic. Roll out to about ¼-inch thickness and cut into circles using a glass or cutter. Prick each round with a fork.
- Heat oil in a pan over medium-high heat. Fry sopaipillas in batches for about 2 minutes per side until golden and crispy. Drain on paper towels.
- Drizzle with honey and serve warm.
Notes
Use canned pumpkin puree to save time.
For a savory twist, serve with pebre or cheese instead of honey.
Add cinnamon or nutmeg to the dough for a spiced variation.
Bake at 375°F (190°C) for 15–20 minutes for a lighter option (though less crispy).
Store in an airtight container at room temp for 2 days or in the fridge for up to 4 days.
Reheat in the oven at 300°F (150°C) for 5–7 minutes to restore crispiness.
Freeze for up to 2 months. Thaw and reheat in oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Chilean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sopaipilla
- Calories: 135
- Sugar: 4g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 7mg
