Delicious peruvian meal that you can easily make at home.

Crema de Zapallo or Peruvian Squash Soup is a soup that is served throughout Peru, and while it is called a pumpkin soup, it is actually made from a large squash that bears no resemblance to its American cousins. Its flesh is creamy when cooked and wonderfully mild.



  • 3 Tablespoons butter.
  • 1 Large red onion, finely chopped.
  • 2 Cloves garlic, minced.
  • 1 Teaspoons aji chile powder or Hungarian sweet paprika.
  • 1/2 Teaspoon dried ground ginger.
  • 1/4 Teaspoon nutmeg.
  • 4 Cups chicken broth.
  • 1 Teaspoon salt to taste.
  • 1/2 Teaspoon ground black pepper.
  • 2 Pounds cubed butternut or acorn squash.
  • 1 Cup heavy cream (light cream or whole milk can be substituted).
  • Sour cream or chives or bacon or croutons (Optional garnish).


  • Melt butter in large saucepan on medium-low heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened but not yet browned. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in chile powder, ginger, nutmeg, salt and pepper and cook for 1 minute longer. Add squash and chicken broth. Bring to a boil, reduce heat and simmer covered, for 25 minutes or until squash is tender.
  • Puree mixture using an immersion blender, or, working in batches, puree mixture in jar of an electric blender until smooth. Return mixture to pan if necessary.
  • Stir cream into pureed mixture and bring to a simmer. Cook until heated through. Adjust salt and pepper to taste.
  • Ladle into bowls and garnish with a dollop of sour cream if desired. Yield: 6 servings.

Crema de zapallo