A creamy, golden soup inspired by Uruguay’s sopa de zapallo, given a bold Canchelo’s twist.
Prep Time: 10 minutes | Total Time: 25 minutes | Serves: 4
🧂 Ingredients
☐ 500g pumpkin or butternut squash, diced
☐ 1 cup corn kernels (fresh, canned, or frozen)
☐ 1 small onion, chopped
☐ 2 garlic cloves, minced
☐ 750ml vegetable or chicken stock
☐ 2 tbsp Canchelo’s Spicy Chimichurri
☐ 1 tbsp olive oil
☐ Salt & pepper
☐ A drizzle of cream or coconut milk (optional)
🍔 Instructions
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Heat olive oil in a pot, add onion and garlic, cook until soft.
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Add pumpkin, corn, and stock. Simmer 15–20 minutes until tender.
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Blend until smooth, season with salt and pepper.
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Stir in Canchelo’s Spicy Chimichurri and a drizzle of cream.
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Garnish with a few drops of Canchelo’s for a spicy finish.
¡Buen Provecho!
Sweet, creamy, and gently fiery — a hug in a bowl 🎃🌽🔥