Crema de Ahuyama o Calabaza (Pumpkin Soup)

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!

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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.
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Comments

  1. says

    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.

  2. says

    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.

  3. gloria says

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

  4. says

    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 :)

  5. Andrea says

    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!

  6. Carolina says

    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!

  7. Elizabeth says

    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

  8. Angela Cadena-Little says

    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!! =)

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