Colombian Ahuyama Soup Recipes
COLOMBIAN AHUYAMA SOUP
This is a creamy butternut squash ('ahuyama' is the South American name) soup that is easy to make and even children will eat. You can substitute pumpkin or hubbard squash if you like, and vegetable broth for the chicken broth.
Provided by Marian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 10
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
- Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 15.2 g, Cholesterol 6.1 mg, Fat 3.3 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 35.4 mg, Sugar 3.2 g
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- 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.
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- Ajiaco. Ajiaco soup is a Colombian chicken and potato soup, typically served with corn on the cob, chopped avocado, capers and a drizzle of sour cream.
- Caldo de Costilla. This soup is a popular beef rib soup from Colombia that originated from the Andean region of Colombia. Caldo de costilla is made by boiling beef ribs with potato slices, onion, carrots, garlic, and cilantro leaves.
- Cazuela de Mariscos (Seafood Casserole) Cazuela de Mariscos is a seafood casserole with coconut milk that is typical dish found along the coast in Colombia.
- Changua. This traditional Colombian soup is a popular breakfast soup. Changua is especially popular in the colder, mountainous parts of Colombia, where it is consumed for breakfast to help the inhabitants warm up and start the day off with a hearty meal.
- Frijoles Antioqueños or Cazuela de Frijoles. This hearty soup or casserole is a hearty mix of delicious beans, normally with plátano, carrots or corn and bacon.
- Mazamorra Chiquita. This traditional Colombian soup reportedly originated from the Boyacá department in Colombia. Although the ingredients of Mazamorra Chiquita may vary, it’s usually prepared with a combination of beef ribs, tripe, lima beans, onions, corn, green peas, garlic, pepper, cumin and a few varieties of potatoes.
- Mondongo. Mondongo soup is served in most traditional Colombian restaurants. Mondongo soup is made from diced tripe (typically the stomach of a cow), which is slow-cooked with chicken or beef stock, cilantro, and many vegetables such as peas, carrots and onions.
- Mote de Queso. This traditional Colombian soup originated in the Atlantic Coast area of the country. Mote de queso is made with a combination of yams, salty and crumbly Costeño cheese, onions, garlic, scallions, tomatoes, cumin, and lime juice.
- Sancocho. Another hearty soup in Colombia is Sancocho. This soup is based on the Spanish cocido and is popular in most countries in South America, with some regional variations.
- Sopa de Lentejas. This popular soup is a staple in many Colombian kitchens. Sopa de lentejas is Colombian-style lentil soup that has Colombian chorizo sausage, which gives the soup extra flavor.
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- Sauteing vegetables: Heat the butter over low heat in a pot. Add onion, auyama, and a teaspoon of salt, and cook and stir until the onion becomes translucent.
- Boiling: Pour in the vegetable stock, and add the parsley. Simmer covered until the auyama is cooked-through (about 7 mins).Remove from the heat and let it cool to room temperature.
- Blending: Add the pumpkin mix, and milk (see Notes) into a blender. Puree all the ingredients to make a very smooth mixture.
- Reheating: Pour into the pot and reheat over medium heat, stir often or it will stick to the bottom.When it has reached a creamy consistency, season with salt to taste if needed. remove from the heat.
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