Preparation

Cook the squash, peeled and cut into pieces with salt. once the squash is cooked, drain the water and save a little.

In a container (it can be the same pot where the pumpkin was cooked) add the butter to the hot ground pumpkin, stir until it is completely melted.

then add the flour little by little, stirring and then kneading until you get a non-sticky and easy to work dough. only if necessary add a little of the stored water.

Roll out the dough into a cylinder about 10 centimeters in diameter. Cut pieces two or three fingers wide, knead them to form round loaves no more than 1 centimeter thick. make a 5-millimeter hole in the center of each sopaipilla and fry in plenty of oil.

Ingredients

  • 1 kilogram of flour
  • 1 kilo of pumpkin
  • 50 grams of lard or butter
  • Salt
  • oil for frying