Sopaipillas pasadas
Sopaipillas pasadas are a beloved Chilean dessert consisting of fried pumpkin dough pastries, traditionally soaked in a warm chancaca syrup made from unrefined whole cane sugar. They are a quintessential winter treat, often enjoyed during Fiestas Patrias (national holidays) or as a comforting street food. The dish transforms simple ingredients into a rich, sweet, and satisfying delicacy.
🍽️ Nutrition at a glance
This dish is very high in carbohydrates and sugars, providing a significant energy boost. A typical serving is calorie-dense, with the bulk of its nutrients coming from the pumpkin in the dough and the minerals present in the unrefined chancaca syrup.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 5 g |
| Carbs | 85 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 45 g |
| Sodium | 150 mg |
| Vitamin A | 120 mcg RAE |
| Iron | 2.5 mg |
| Potassium | 280 mg |
| Magnesium | 35 mg |
| Phosphorus | 80 mg |
| Vitamin C | 3 mg |
| Calcium | 40 mg |
| Zinc | 0.8 mg |
Per 3 medium sopaipillas with syrup (approximately 180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sopaipillas pasadas are deeply tied to Chilean identity and communal gatherings, especially during the colder months. Nutritionally, the use of pumpkin in the dough adds a source of vitamin A and fiber, while chancaca syrup retains some minerals like iron and potassium that are stripped from more refined sugars.
