Receta de Crema de Calabaza

Time: Cook: 30 minutes Prep: 1 hour plus cooling

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Whether you’re cozying up on a chilly evening or hosting a family gathering, Crema de Calabaza is the perfect addition to your fall festivities. 🍁🍂

Make Crema de Calabaza the star of your next meal!


Nonstick cooking spray
1 large pumpkin (about 4 pounds)
1 tablespoon olive oil
3 sprigs fresh thyme
2 garlic cloves, minced
1 large yellow onion, halved and chopped
1/2 cup dry white wine such as Sauvignon Blanc
4 cups chicken or vegetable stock
1/2 teaspoon ground nutmeg
2 tablespoons maple syrup
1 cup whole milk, at room temperature
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
crema and/or pepitas for garnish (optional)


1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Cut squash lengthwise in half; remove and discard seeds. Place squash halves, cut side up, on prepared pan; roast 1 hour or until very tender. Cool squash 15 minutes; scoop out flesh into medium bowl and discard skin.

2. In large saucepot, heat oil over medium heat. Add thyme sprigs, garlic and onion; cook 8 minutes or until onion is tender, stirring occasionally. Add wine; cook 1 minute, scraping browned bits from bottom of saucepot with wooden spoon. Stir in stock, nutmeg and squash; heat to a simmer over medium-high heat. Reduce heat to medium-low; simmer 15 minutes. Remove and discard thyme sprigs; stir in syrup. With stick blender or blender, in batches if necessary, purée soup; return to saucepot, if necessary. Stir in milk, salt and pepper; cook 2 minutes or until heated through. Makes about 8 cups.

3. Serve soup garnished with yogurt and/or pepitas, if desired.

Enjoy the taste of fall 🍁

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