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Type 2 wheat flour

1000 grams

Dry yeast for dessert

10 grams

Pumpkin flesh

400 grams


50 grams

Iodized salt

25 grams


150 mL

Bakery products from Chile



with meat with gluten

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate


Souppipes are special for cold days, but you can eat all year, and best of all with the accompaniment you want.

sopaipillas step 1

step 1

Form a volcano with the sifted flour, and add the yeast inside and the salt on the outside.

sopaipillas step 2

step 2

Add lukewarm lukewarm butter and warm pumpkin (cooked and ground) pulp to the inside of the volcano, knead and incorporate the water, (note that the water is approximate and you should add it to the water)

sopaipillas step 3

step 3

Kneading and incorporating the water, you can use the one of the cooking of the pumpkin (to take into account that the water is approximate and you must be adding it of little)

sopaipillas step 4

step 4

Knead until you get a soft dough and then let go wrapped in a cloth or plastic film, for at least half an hour.

sopaipillas step 5

step 5

Stretch the dough with an oven letting it 5 millimeters thick, cut in circles or form 50-gram buns and stretch with your hands. Then fry in deep oil to 180 ° celcius.

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