Crema de Auyama (Pumpkin Cream Soup)

Crema de Auyama Recipe (Pumpkin Cream Soup): a delicious entree to your Dominican dinner. Its delicate, yet sophisticated flavors suitable for all tastes.

If I had to define this soup in one word that word would be “yum!”. OK, this is not one of those days when the muse comes over for tea and cookies.

This light, but rich crema de auyama (cream of pumpkin soup) is perfect as starters to a big meal, or as a light dinner or lunch. It is pretty filling, so a little bit of bread and you will have a dinner that is pretty satisfying.

Crema de Auyama Recipe (Pumpkin Cream Soup): a delicious entree to your Dominican dinner. Its delicate, yet sophisticated flavors suitable for all tastes.

The traditional version of this soup is made with West Indies pumpkin, but it can also be made with gem squash (and perhaps other types of pumpkins or squashes).

Crema de Auyama Recipe (Pumpkin Cream Soup): a delicious entree to your Dominican dinner. Its delicate, yet sophisticated flavors suitable for all tastes.

I have encountered two versions of this soup, one with and one without milk, both are very good but milk changes the flavor significantly. I have also found that cooking it without milk but garnishing with sour cream is my favorite version.

Buen provecho!

Aunt Clara

Crema de auyama (pumpkin cream soup)
 
Prep time
Cook time
Total time
 
Crema de Auyama Recipe (Pumpkin Cream Soup): a delicious entree to your Dominican dinner. Its delicate, yet sophisticated flavors suitable for all tastes.
Author:
Serves: 6 servings
Ingredients
  • 2 lb of auyama (West Indian pumpkin) peeled and cut into pieces
  • 2 cups of evaporated milk (optional, see Notes)
  • ½ cup of sour cream (optional, see Notes)
  • 12 cups of vegetable stock
  • 2 tablespoons of olive oil
  • 1 large white onion, cut into slices
  • 1 tablespoon of minced parsley
  • Salt
  • Pepper
Instructions
  1. Boil the auyama (West Indian pumpkin) till tender. Let it cool to room temperature.
  2. Heat the oil over low heat in a saucepan. Add onion and parsley, and cook and stir until the onion becomes transparent.
  3. Remove from the heat and let it cool to room temperature.
  4. Add the pumpkin, vegetable stock, milk (see Notes) and onions into a blender. Blend until all the ingredients are pureed.
  5. Pour into a pot and reheat over medium heat, stir often or it will stick to the bottom.
  6. When it has reached a creamy consistency remove from the the heat.
  7. Season with salt and pepper to taste. If you did not use the milk listed in the ingredients garnish with the sour cream.
Notes
If you do not have vegetable stock at hand dissolve two cubes of vegetable bouillon in 1½ quart of boiling-hot water.

There are 3 possible ways of preparing and serving this soup:

1. If you are vegan you can skip the dairy products entirely, the soup will still be very good.
2. You can make the traditional soup with milk, in which case do not use sour cream.
3. Do not use milk but garnish with sour cream, this is my preferred version.
Nutrition Information
Serving size: 1.5 cups (aprox)

Comments

  1. Sebastian

    We have one of these…it’s so pretty I feel bad cutting it up but don’t want it to rot & be a waste! Do I boil with the skin on? Also, can I roast the slices instead???

  2. Catherine Tactuk

    Hello Tia.

    This recipe sounds amazing, but before I try it I need to know at which point we add the 12 cups of vegetable stock.

    I woud “assume” it is used to boil the pumpking. Is that so?

Leave a Reply

Your email address will not be published. Required fields are marked *