This soup may be thinned with cream or milk if you prefer. Serve as an entree if a light meal follows, or as a meal with the addition of a salad and a good rye or whole wheat bread.


  • 2 kg (4 lb.) pumpkin, peeled and cut into pieces
  • Salt
  • 250 g (8 oz.) fat bacon, chopped
  • 2 onions, chopped fine
  • Ground chiles, to taste
  • 1 teaspoon ground cumin
  • 300 g (10 oz.) grated cheese
  • Chopped parsley


Place the pumpkin into a clay casserole with salt and just enough water to prevent burning (it is traditional to cook it in a clay pot). Cook until pumpkin is very tender and drain off any excess water (about 40 minutes). Mash well with a fork. Place the bacon into a cold pan, then place over moderate heat so it will render the bacon fat, and cook the bacon until crisp. Stir in the onions and fry for a minute. Add the contents of the pan to the casserole with the pumpkin and stir well with a wooden spoon. Add the chiles, cumin and cheese and mix over low heat until very hot.Serve in bowls garnished with chopped parsley.

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Submitted 6/13/05.
Source: Latin America Cookbook
Submitted By: Joy Bowers
Pumpkin Soup (Api Zapallo)