As winter seems to have set in properly, soups have been a mainstay in my household! Colombia (in my humble opinion) has mastered the art of soups. With so many regions, and so many varieties, there is something for everyone!
This one is great for autumn & winter when pumpkin is in season, but butternut squash also works just fine. In Colombia this is called Crema de Ahuyama in the northern part of the country (like Cartagena, which is where the photo above came from), and Crema de Zapallo in the rest of the country (when using pumpkin) or Crema de Calabaza if using squash. This is great for kids too! I served it with traditional white rice & fried savoury plantains.
Crema De Ahuyama/Calabaza
Cream of Pumpkin/Squash
- 1 1/2 lbs pumpkin/butternut squash (about 2 1/2 cups of it peeled & diced)
- 1 1/2 cups vegetable stock
- 1/4 white onion, chopped
- 1 large clove garlic, minced
- 1/2 tsp salt
- 1 pinch of pepper
- 1/2 tsp ground cumin
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/2 cup coconut milk to replace the milk & heavy cream
- Get your pumpkin/squash sorted out if you haven’t already. Make sure the pieces have as much of the stringy bits removed as possible and diced to a reasonably small-medium size (makes it easier later on). Take out a large sauce pan and place the pumpkin/squash, vegetable stock, salt, pepper, cumin & garlic. Cook this for 15 minutes or until the pumpkin/squash is softened
- Remove this from the heat, and blend it with a hand blender or regular blender until smooth.
- Place the soup back into the pan and add your milk & cream / coconut milk.
- Reheat this gently (don’t let it boil)
- Taste test & add more salt if needed
- Serve it hot with some sides & you have yourself a meal!