Sopaipillas

Name: Sopaipillas
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: Chilean
Ingredients: 500g all-purpose flour; 300g cooked pumpkin, mashed; 2 tbsp vegetable oil; 1 tsp baking powder; 1 tsp salt; Warm water as needed; Vegetable oil for frying

Sopaipillas (soh-pah-ee-PEE-yahs)

Chilean Pumpkin Fritters

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 225 kcal

Golden, puffy discs of pumpkin-enriched dough deep-fried until crispy outside and soft within, served with pebre or drizzled with chancaca syrup.

Nutrition & Info

Protein 4.0g

Carbs 32.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

deep fryer or heavy pot rolling pin round cutter

Presentation Guide

Vessel: paper-lined basket

Garnishes: chancaca syrup or pebre

Accompaniments: hot tea, pebre

Ingredients

500g all-purpose flour
300g cooked pumpkin, mashed
2 tbsp vegetable oil
1 tsp baking powder
1 tsp salt
Warm water as needed
Vegetable oil for frying

Instructions

1
Mix flour, baking powder, and salt. Add mashed pumpkin and oil.
2
Knead, adding warm water gradually, until a smooth elastic dough forms. Rest 15 min.
3
Roll dough to 5mm thickness. Cut rounds with a glass or cookie cutter, prick with a fork.
4
Heat oil to 180C. Fry sopaipillas in batches until puffed and golden, about 2 min per side.
5
Drain on paper towels.
6
Serve with pebre (savory) or drizzled with warm chancaca syrup (sweet).

💡

Did You Know?

When it rains in Chile, street vendors appear selling sopaipillas pasadas (soaked in chancaca syrup) — Chileans say rain tastes like sopaipillas.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
rolling pin
round cutter

Garnishing

chancaca syrup or pebre

Accompaniments

hot tea, pebre

The Story Behind Sopaipillas

Sopaipillas are Chile's beloved rainy-day food, golden pumpkin fritters that appear on street carts at the first drop of rain. The pumpkin-enriched dough gives them their distinctive orange tint and tender crumb. Served savory with pebre or sweet with chancaca (raw cane sugar syrup), they are one of Chile's most democratic foods.

🕐 Traditionally enjoyed rainy day snack, street food 📜 Origins: Colonial era

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