Pumpkin Sopaipillas, a delicious autumn pastry from Latin America.

October arrives, and suddenly pumpkins are everywhere!

Most will end up as decoration, or perhaps as soup or curry.

But pumpkins are so much more than a seasonal ornament they’re one of humanity’s oldest foods, a quiet legacy from the heart of the Americas.

Long before they became a symbol of Halloween, pumpkins were sacred crops. Alongside corn and beans, they formed the “Three Sisters”, the agricultural trio that sustained native peoples of Central and South America for centuries.

Each plant supported the others: corn offered height for beans to climb, beans fixed nitrogen into the soil, and pumpkins covered the ground, keeping it moist and fertile.

Together, they were a living example of harmony, the same principle that underpins sustainability today.

Even now, pumpkin remains a staple across the Americas.

Roasted, baked, mashed, and, my favourite of all, turned into sopaipillas: little pumpkin doughnuts, golden and soft, crisp on the outside, tender within.

They’re comfort food with deep roots: easy, humble, and wonderfully versatile.

Perfect for a slow afternoon and for giving leftover pumpkin a second life.

Ingredients

• 250g pumpkin

• 250g plain flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp butter (or vegan alternative)

• A pinch of salt

Preparing the Pumpkin Dough

Preheat your oven to 200°C (gas mark 6). You’ll want it hot and ready when the pumpkin go in.

Peel and dice the pumpkin into small chunks.

Smaller pieces cook faster and save energy.

Bake the pumpkin until they are just about soft, not changing colour because of the cooking.

Once tender, take the pumpkin peaces out and mash them with a masher (or by hand, if you leave it cool for a bit).

If you prefer, you can boil them, but they will accumulte a lot of water so then make sure you drain well the mash when you mash them.

Add the salt and butter, and stir until smooth and golden.

Now, sieve in the flour, baking powder, and cinnamon.

Mix gently, taking a moment to enjoy that rich orange colour and soft texture.

Shaping the Sopaipillas

Form the dough into a smooth ball, then press it onto a floured surface.

Roll it out to about 1–2 cm thick,thick enough to stay fluffy, thin enough to cook evenly.

Cut circles using a glass or cookie cutter.

Frying vs oven baked.

Traditionally, sopaipillas are fried a golden, sizzling ritual that fills the kitchen with warmth.

Heat neutral oil (sunflower or vebetable) in a deep pan and fry each piece until puffed and lightly browned on both sides. Drain on paper and serve warm.

Frying them might make them a bit oily, so if you don’t like this, you can also bake them.

Place them on a greased baking tray, prick each one with a fork, and bake for about 20 minutes, until golden and slightly puffed.

For a sweet touch, dust with a little sugar or drizzle with honey. For a savoury version, serve alongside soups or roasted vegetables.