Crema de Calabaza o Ahuyama is a Colombian pumpkin soup. This is the perfect soup to make during the fall, it's comforting and delicious.
Crema de Ahuyama o Calabaza (Pumpkin Soup)
Ingredients
- 1 pumpkin about 3 to 4 pounds, peeled and diced
- 2 tablespoons butter
- 1 large carrot peeled and diced
- 2 garlic cloves
- ½ cup chopped onions
- 1 scallion chopped
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- 2 tablespoons honey
- Salt and pepper
- 5 cups vegetable or chicken broth
- ½ cup milk
- ¼ cup heavy cream
Instructions
- 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.
Nutrition
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!
Angela Cadena-Little
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!! =)
Elizabeth
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
Erica
Hi Elizabeth,
I buy my cumin and color at the spices aisle at my local supermarket.
Carolina
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!
Erica
Thanks!
Andrea
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!
grace
that swirl of cream is such a simple touch, but it makes the whole thing so gorgeous!
Oysterculture
Another wonderful soup - don't stop, you're an endless source of ideas for me.
norma
I am also a soup person. Like what you did here with ingredients.
Chef E
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 🙂
Erica
Thank you all for the comments!
gloria
Erica adoro la crema o sopa de calabaza, y esta se ve absolutamente deliciosa, me gustar÷ia una ahora mismo, xx gloria
Renee
Could I use canned pumpkin puree?
Thanks for all your delicious recipes Erica!
I hope you're feeling well.
Erica
Renee- I think so!
Faith
Love all the flavors in this soup! The spices you paired with the pumpkin are really perfect.
Velva
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.
Jeannie
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!
Miss Meat and Potatoes
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.