Crema de Ahuyama o Calabaza (Pumpkin Soup)

by Erica Dinho on October 27, 2010

Sopa de Calabaza

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!

PrintSave Recipe

Ingredients

(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

Pumpkin

Directions

  1. 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.
  2. 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.
  3. Add the milk and heavy cream and cook for 5 minutes more. Ladle the soup into bowls and drizzle with cream. Serve warm.
If you like this page, you can say thanks by sharing it :-)

{ 18 comments… read them below or add one }

1 Miss Meat and Potatoes October 27, 2010 at 10:55 AM

Yay! I have missed your posts and hope all is well with you. This soup looks very special with the wonderful star of the season – pumpkin. And cumin and cinnamon together…lovely! Thanks for sharing and have a great week.

Reply

2 Jeannie October 27, 2010 at 11:51 AM

I love pumpkin soup too but hate the peeling of the pumpkin! I ended up just roasted with skin on and scoop up later when cooked. YUmmy!

Reply

3 Velva October 27, 2010 at 1:05 PM

I love soups all year round. My husband on the other hand prefers them only in cool months (sigh). Your pumpkin soup looks delightful. It’s a fabulous way to feed your belly.

P.S. Thanks for guest posting. It was hit. Your recipes and photos rock.

Reply

4 Faith October 27, 2010 at 3:19 PM

Love all the flavors in this soup! The spices you paired with the pumpkin are really perfect.

Reply

5 Renee October 27, 2010 at 3:34 PM

Could I use canned pumpkin puree?
Thanks for all your delicious recipes Erica!
I hope you’re feeling well.

Reply

6 Erica October 27, 2010 at 4:02 PM

Renee- I think so!

Reply

7 gloria October 27, 2010 at 8:57 PM

Erica adoro la crema o sopa de calabaza, y esta se ve absolutamente deliciosa, me gustar÷ia una ahora mismo, xx gloria

Reply

8 Erica October 28, 2010 at 8:40 AM

Thank you all for the comments!

Reply

9 Chef E October 28, 2010 at 1:55 PM

Soup is the all time comfort food for all! and of course yours is one of my favorites with a little chipotle sprinkled on top :) Someone said their child did not like spice, and I must have feed my children from the womb, because my son cannot live without it like me :)

Reply

10 norma October 28, 2010 at 4:07 PM

I am also a soup person. Like what you did here with ingredients.

Reply

11 Oysterculture October 30, 2010 at 10:16 PM

Another wonderful soup – don’t stop, you’re an endless source of ideas for me.

Reply

12 grace October 31, 2010 at 2:35 PM

that swirl of cream is such a simple touch, but it makes the whole thing so gorgeous!

Reply

13 Andrea November 1, 2010 at 5:23 PM

First off – Congratulations on your second pregnancy. Hopefully the second trimester goes better. Your family is very lucky to have such great cook for mom/wife.
I was missing my mom’s “sopa de ahuyama” and your timing with this post could have not been better. thank you!

Reply

14 Erica November 5, 2010 at 11:40 AM

Thanks!

Reply

15 Carolina July 29, 2011 at 2:46 PM

es la primera vez que reviso tu blog y me encanta! Hice la sopa de ahuyama y quedo deliciosa. Seguire tus recetas de ahora en adelante. Felicitaciones!

Reply

16 Elizabeth December 19, 2011 at 3:43 PM

I came to your website by chance and started looking around and I am blown away by all the recipes. Either my husband has mentioned the recipes or I have had the opportunity to taste them while visiting his family in Colombia. Would you know where I could get comino molido or color here in the US? I brought some back during our last visit to Colombia but am running really low.

Thanks,
Elizabeth

Reply

17 Erica December 19, 2011 at 4:20 PM

Hi Elizabeth,
I buy my cumin and color at the spices aisle at my local supermarket.

Reply

18 Angela Cadena-Little February 10, 2013 at 3:57 PM

Esta crema huele delicioso!! Deje todo cocinando mientras caminaba los perros, y cuando regrese ya estaba lista. Perfecta para este día frío y oscuro!! Gracias Erica!! No puedo esperar mas para probarla!! =)

Reply

Leave a Comment


+ 5 = 9

Previous post:

Next post: