This Crema de Auyama (Pumpkin Cream Soup) has delicate, yet sophisticated flavors suitable for all tastes.
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This light, but rich Sopa 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.
What is auyama?
Auyama is what we Dominicans call the type of pumpkin commonly used in our cuisine. This has become a generic name for various types of pumpkins. In the USA, the best and easiest-to-find substitute is "Kabocha squash".
Auyama is very popular in our country, both as a secondary ingredient, as well as the main ingredient in various dishes. It's also a favorite to serve to children and convalescents because of its delicate taste and texture, and because it is very digestible.
About our recipe
The traditional version of this Calabaza Soup is made with auyama (West Indian pumpkin), but it can also be made with Kabocha or gem squash, Kabocha being the closest in taste and texture to auyama.
I have encountered two versions of this soup, one with milk, and one without. Both are very good but milk changes the flavor significantly. I have also found that garnishing with sour cream is my favorite version, though not a traditional presentation.
We also have a Roasted Squash Soup, if you want to try something new.
Buen provecho!
Crema de Auyama Recipe (Pumpkin Soup)
Ingredients
- 2 tbsp butter
- 1 large white onion , diced
- 1 lb auyama (West Indian pumpkin) peeled and diced
- 1 1/2 tsp Salt (or to taste - divided)
- 4 cups vegetable stock
- 1 tbsp minced parsley
- 1 cup milk
- 1/4 cup sour cream (optional)
- 1 tsp freshly-grated nutmeg
Instructions
- 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. 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.
- Add the pumpkin mix, and milk (see Notes) into a blender. Puree all the ingredients to make a very smooth mixture.
- 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 the heat.
- Once served, garnish with the sour cream, and sprinkle with nutmeg.
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???
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?
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… Read more »