Crema de Zapallo o Ahuyama

Cream of Pumpkin Soup


Preparation info

  • Difficulty


  • 4


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Crema de Ahuyama is what this soup is called in the northern part of Colombia, and Crema de Zapallo in the rest of the country. This is a soup that is prepared the same way everywhere and is given to babies as well as grown-ups. Some people put cooked white rice in it when serving.


  • pounds pumpkin (about cups of diced pumpkin)
  • cups chicken or vegetable stock
  • ¼ of a white onion
  • 1 clove garlic
  • ½ teaspoon salt
  • 1 pinch pepper
  • ½ cup milk
  • ¼ cup heavy cream


  1. Peel and dice the pumpkin, discarding the seeds. Place the pumpkin, stock, onion, garlic, salt, and pepper in a medium pot over medium heat, and cook for 15 minutes, or until the pumpkin has softened.
  2. Remove from the heat and blend until smooth. Return to the pot.
  3. Add the milk and cream; reheat gently (do not allow to boil). Taste for salt and add more if necessary.
  4. Serve hot.