![](\"http:\/\/1.bp.blogspot.com\/-dSxZarQ69WA\/TcBJivMQStI\/AAAAAAAAIZE\/7iFiREqDCbs\/s1600\/IMG_2485.JPG\" "\\"Chilean")
<\/a><\/div>\n <\/div>\n
Sopaipillas are very well known in South America. But especially in Chile, where they are made with pumpkin. They are small fritters made with this vegetable and they are eaten sweet or with a tomato and onion salad very common in Latin America. Very simple to make, the sopaipillas will bring color and originality to your appetizers, or if you want to do like the Chileans, to your breakfasts, and throughout the day! I propose you here the salted version, with the recipe of the salad with tomatoes, onions and coriander. <\/div>\n
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<\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-2-1024x769.jpg\" "\\"Chilean")
<\/a><\/div>\n
<\/p>\n
<\/a><\/div>\n <\/div>\nRecipe of the “sopaipillas”:<\/h2>\n
Recipe of the “sopaipillas”:<\/h2>\n <\/div>\nSopaipillas:<\/b><\/span><\/div>\n-500g of pumpkin (weighed and peeled)<\/b><\/span><\/div>\n-500g of flour<\/b><\/span><\/div>\n-3 tablespoons of oil<\/b><\/span><\/div>\n-1\/2 teaspoon salt<\/b><\/span><\/div>\n-1 teaspoon of sugar<\/b><\/span><\/div>\n-1 teaspoon of baking powder<\/b><\/span><\/div>\n <\/b><\/span><\/div>\nSide salad:<\/b><\/span><\/div>\n-500g of tomatoes<\/b><\/span><\/div>\n-300g of onions<\/b><\/span><\/div>\n-1 bunch of coriander<\/b><\/span><\/div>\n-3 tablespoons of oil (not olive!)<\/b><\/span><\/div>\n-1 tablespoon of white vinegar<\/b><\/span><\/div>\n-chili or tabasco<\/b><\/span><\/div>\n-sel<\/b><\/span><\/div>\n <\/b><\/span><\/div>\n– frying oil<\/b><\/span><\/div>\n <\/div>\n<\/div>\nInstructions:<\/h2>\n <\/div>\n\nStart by preparing the side salad, in case you choose to eat the sopaipillas in a “savory version”.<\/i><\/div>\n <\/i><\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-3-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nCut tomatoes into small cubes. <\/i><\/div>\n <\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-4-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nCut the onions in the same way. Chop the bunch of coriander. <\/i><\/div>\n <\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-5-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nPut everything in a container. Add vinegar and oil. <\/i><\/div>\n <\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-6-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nAdd salt and chopped chili or Tabasco. <\/i><\/div>\n <\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-7-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nSet salad aside in a cool place. <\/i><\/div>\n <\/i><\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-8-1024x720.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nPrepare the pumpkin. <\/i><\/div>\n <\/p>\n
<\/i><\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-9-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nRemove the skin and cut the pumpkin into pieces. Weigh the pumpkin without the skin!<\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-10-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nPut in the oven at 190\u00b0C for a good hour, the time to cook the pumpkin well. <\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-11-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nIt should come out drier. If it caramelizes, it’s even better!<\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-12-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nPut the cooked pumpkin in a blender and puree it.<\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-13-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nPut the pur\u00e9e in a container. Add oil. <\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-14-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nAdd salt, sugar and baking powder. <\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-15-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nMix and add the flour. Add it gradually until the dough almost doesn’t stick to your fingers. <\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-16-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nOnly the quality of the pumpkin will determine the quantity of flour to use. <\/i><\/div>\n <\/i><\/div>\n![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-17-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nLet the dough rest in a cool place for an hour in plastic wrap. <\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-18-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nRemove the dough from the pan and roll it out on a floured work surface. <\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-19-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nCut out shapes. Sopaipillas are generally round and sometimes fluted. That’s why I use a caneles mold as a cookie cutter. <\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-20-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nMake a hole with a knife blade in the middle to stick to the tradition! Otherwise, you can forget about this step!<\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-21-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n <\/i><\/div>\nPrepare a pan filled with oil ready for frying. Fry the sopaipillas. They are cooked when they come to the surface!<\/i><\/div>\n <\/p>\n
![](\"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/2011\/05\/sopaipillas-du-chili-22-1024x683.jpg\" "\\"Chilean")
<\/i><\/a><\/div>\n
Sopaipillas:<\/b><\/span><\/div>\n
-500g of pumpkin (weighed and peeled)<\/b><\/span><\/div>\n
-500g of flour<\/b><\/span><\/div>\n
-3 tablespoons of oil<\/b><\/span><\/div>\n
-1\/2 teaspoon salt<\/b><\/span><\/div>\n
-1 teaspoon of sugar<\/b><\/span><\/div>\n
-1 teaspoon of baking powder<\/b><\/span><\/div>\n
<\/b><\/span><\/div>\n
Side salad:<\/b><\/span><\/div>\n
-500g of tomatoes<\/b><\/span><\/div>\n
-300g of onions<\/b><\/span><\/div>\n
-1 bunch of coriander<\/b><\/span><\/div>\n
-3 tablespoons of oil (not olive!)<\/b><\/span><\/div>\n
-1 tablespoon of white vinegar<\/b><\/span><\/div>\n
-chili or tabasco<\/b><\/span><\/div>\n
-sel<\/b><\/span><\/div>\n
<\/b><\/span><\/div>\n
– frying oil<\/b><\/span><\/div>\n
<\/div>\n<\/div>\nInstructions:<\/h2>\n
Instructions:<\/h2>\n <\/div>\n\nStart by preparing the side salad, in case you choose to eat the sopaipillas in a “savory version”.<\/i><\/div>\n <\/i><\/div>\n<\/i><\/a><\/div>\n <\/i><\/div>\nCut tomatoes into small cubes. <\/i><\/div>\n <\/div>\n<\/i><\/a><\/div>\n <\/i><\/div>\nCut the onions in the same way. Chop the bunch of coriander. <\/i><\/div>\n <\/div>\n<\/i><\/a><\/div>\n <\/i><\/div>\nPut everything in a container. Add vinegar and oil. <\/i><\/div>\n <\/div>\n<\/i><\/a><\/div>\n <\/i><\/div>\nAdd salt and chopped chili or Tabasco. <\/i><\/div>\n <\/div>\n<\/i><\/a><\/div>\n <\/i><\/div>\nSet salad aside in a cool place. <\/i><\/div>\n <\/i><\/div>\n<\/i><\/a><\/div>\n <\/i><\/div>\nPrepare the pumpkin. <\/i><\/div>\n <\/p>\n
<\/i><\/div>\n<\/i><\/a><\/div>\n <\/i><\/div>\nRemove the skin and cut the pumpkin into pieces. Weigh the pumpkin without the skin!<\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nPut in the oven at 190\u00b0C for a good hour, the time to cook the pumpkin well. <\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nIt should come out drier. If it caramelizes, it’s even better!<\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nPut the cooked pumpkin in a blender and puree it.<\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nPut the pur\u00e9e in a container. Add oil. <\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nAdd salt, sugar and baking powder. <\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nMix and add the flour. Add it gradually until the dough almost doesn’t stick to your fingers. <\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nOnly the quality of the pumpkin will determine the quantity of flour to use. <\/i><\/div>\n <\/i><\/div>\n<\/i><\/a><\/div>\n <\/i><\/div>\nLet the dough rest in a cool place for an hour in plastic wrap. <\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nRemove the dough from the pan and roll it out on a floured work surface. <\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nCut out shapes. Sopaipillas are generally round and sometimes fluted. That’s why I use a caneles mold as a cookie cutter. <\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nMake a hole with a knife blade in the middle to stick to the tradition! Otherwise, you can forget about this step!<\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\nPrepare a pan filled with oil ready for frying. Fry the sopaipillas. They are cooked when they come to the surface!<\/i><\/div>\n <\/p>\n
<\/i><\/a><\/div>\n
\n
Start by preparing the side salad, in case you choose to eat the sopaipillas in a “savory version”.<\/i><\/div>\n
<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Cut tomatoes into small cubes. <\/i><\/div>\n
<\/div>\n<\/i><\/a><\/div>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Cut the onions in the same way. Chop the bunch of coriander. <\/i><\/div>\n
<\/div>\n<\/i><\/a><\/div>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Put everything in a container. Add vinegar and oil. <\/i><\/div>\n
<\/div>\n<\/i><\/a><\/div>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Add salt and chopped chili or Tabasco. <\/i><\/div>\n
<\/div>\n<\/i><\/a><\/div>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Set salad aside in a cool place. <\/i><\/div>\n
<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Prepare the pumpkin. <\/i><\/div>\n
<\/p>\n
<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Remove the skin and cut the pumpkin into pieces. Weigh the pumpkin without the skin!<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Put in the oven at 190\u00b0C for a good hour, the time to cook the pumpkin well. <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
It should come out drier. If it caramelizes, it’s even better!<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Put the cooked pumpkin in a blender and puree it.<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Put the pur\u00e9e in a container. Add oil. <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Add salt, sugar and baking powder. <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Mix and add the flour. Add it gradually until the dough almost doesn’t stick to your fingers. <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Only the quality of the pumpkin will determine the quantity of flour to use. <\/i><\/div>\n
<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Let the dough rest in a cool place for an hour in plastic wrap. <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Remove the dough from the pan and roll it out on a floured work surface. <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Cut out shapes. Sopaipillas are generally round and sometimes fluted. That’s why I use a caneles mold as a cookie cutter. <\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Make a hole with a knife blade in the middle to stick to the tradition! Otherwise, you can forget about this step!<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n <\/i><\/div>\n
Prepare a pan filled with oil ready for frying. Fry the sopaipillas. They are cooked when they come to the surface!<\/i><\/div>\n<\/i><\/a><\/div>\n
<\/p>\n
<\/i><\/a><\/div>\n