Today I want to start by saying thank you to all of you for your wonderful comments on my post “My Life Lately” You are amazing guys!
If you’ve been visiting my blog for a while now, you’ll have noticed that I like to make and eat soups. Today I want to share with you a Pumpkin Soup (Crema de Ahuyama o Calabaza) that is popular in Colombia and I made last week.
The smell of pumpkin simmering with carrots, cinnamon, honey, garlic and onions gave a wonderful fall feeling to the entire house. This creamy, colorful soup is very easy to make and even better the next day. It would make a delicious first course for dinner on a chilly fall evening.
Have a nice day everyone!
(4 – 6 servings)
- 1 pumpkin, about 3 to 4 pounds, peeled and diced
- 2 tablespoons butter
- 1 large carrot, peeled and diced
- 2 garlic cloves
- 1/2 cup chopped onions
- 1 scallion, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 2 tablespoons honey
- Salt and pepper
- 5 cups vegetable or chicken broth
- 1/2 cup milk
- 1/4 cup heavy cream
- In a large pot over medium heat, warm the butter. Add the carrots, onions, garlic, scallions. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
- Add the cumin, cinnamon and cook, stirring frequently, for 1 minute. Add the pumpkin, honey, salt, pepper and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes. Using an immersion blender, puree the soup until smooth.
- Add the milk and heavy cream and cook for 5 minutes more. Ladle the soup into bowls and drizzle with cream. Serve warm.