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.
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).
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
- 2 lb of auyama (West Indian pumpkin) peeled and cut into pieces
- 2 cups of evaporated milk (optional, see Notes)
- 1/2 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
-
Boil the auyama (West Indian pumpkin) till tender. Let it cool to room temperature.
-
Heat the oil over low heat in a saucepan. Add onion and parsley, and cook and stir until the onion becomes translucent.
-
Remove from the heat and let it cool to room temperature.
-
Add the pumpkin, vegetable stock, milk (see Notes) and onions into a blender. Blend until all the ingredients are pureed.
-
Pour into a pot and reheat over medium heat, stir often or it will stick to the bottom.
-
When it has reached a creamy consistency remove from the the heat.
-
Season with salt and pepper to taste. If you did not use the milk listed in the ingredients garnish with the sour cream.
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.
Leave a Reply
10 Comments on "Crema de Auyama (Pumpkin Cream Soup)"
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???
You can boil before or after peeling. Either is fine. And yes, you need to cut into small pieces so they can fit in your pot.
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?
Sorry, Catherine. It’s step 5. You guessed right (I guess you are not a beginner š )
When do I put in the vegetable stock? After I make the puree and I am reheating the contents again? or before?
Thank you for all your recipes….I am Dominican but was too lazy to pay attention to my mother's delicious cooking [but I was definitely present to eat of course] ;-). I am glad I can go to your blog anytime I cannot reach my mom!!!!
Yum indeed and I love your bowls too LOL.
This caught my eye on food gawker and looks just like the carrot soup I love to make (except pumpkin). Love to try this some time in the fall.