Sopaipillas are a Chilean sweet bread that usually eats hot at cold times. They are also consumed in summer, but it is a torture to do high temperatures, so we prefer homemade passes, which immerse themselves in a rich syrup with citrus touches. To make puree or pumpkin, you can prepare it by sanctioning 250 g of pumpkin in a pot with enough water, after about 15 minutes drains the water and crushes the pumpkin until there are no lumps. Remember that you should not add water or salt to the puree so that it does not interfere with the preparation of the soup. The syrup is prepared with panela and the skin of some citrus fruit such as lemon or orange. If you want to know how to do past soup, in recipes, we tell you all the steps of this rich Chilean dish.
| 🚻 4 Diners | 🕘 45m | 🍵 Entertainment | 🤯 Discharimient |
| Ingredients to make homemade past soups: |
| For soupipillas :: 1 cup pump pure fry | For the syrup :: 50 grams of sugar (¼ cup) 1 cup of water (240 milliliters) 1 lemon or orange peel 3 cloves of smell 1 branch of cinnamon 250 grams of panela panela |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, fried, |
Ingredients to make homemade past soups:
1. We will start with the preparation of soupipillas. In a bowl or sifle the flour. Add the pumpkin puree, salt, turmeric and paprika. Integrate with enveloping movements to unify everything.
2. knead until the dough of the soup is moldable and soft. If you need more flour, add it little by little above the dough and knead for a few more minutes.
3. Now we will give the shape of soup to the dough. With a roller stretches the dough on a flat surface and cuts medium circles of about 10 centimeters in diameter. With a fork or stick make some holes through the dough so that it does not inflate in the oil.
4. Heat the oil for 5 minutes before submerging a soup. You can verify the temperature by throwing a small mass ball. You must do a lot of foam when you touch the oil, if you only do some small bubbles, you still have to heat more.
5. When the soup is brown you can take it out and leave it in an absorbent rack or paper so that it gives off excess oil.
6. While the soup rests, prepare the syrup. Gather all the ingredients in a pot and take them to boil over medium-high heat, stirring constantly.
Trick: Try that the pot is deep and that twice as much free space is, since the boiling grows a lot.
7. After 15 minutes it will begin to thicken, if the foam grows a lot, overcome it for a few seconds of the heat and decrease heat.
8. Submerges one by one by the soup in the syrup until they are well soaked, cook for approximately 2 or 3 minutes.
9. Strain the rest of the syrup and watch it on top of the soup. Serve on a deep dish and enjoy your past soup. You can taste them as dessert after authentic Chilean food like corn cake.
