This Crema de Auyama (Pumpkin Cream Soup) has delicate, yet sophisticated flavors suitable for all tastes.
Why we ❤️ it
This light, but rich Sopa de Auyama (Cream of Pumpkin Soup) is perfect as a starter to a big meal, or a light dinner or lunch. It is pretty filling, so a little bit of bread and you will have a perfectly satisfying dinner.
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.
Auyama and crema de auyama.
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.
Video
Recipe
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!
[Recipe + Video] Crema de Auyama (Cream of Pumpkin Soup)
Ingredients
- 2 tablespoon butter, (salted)
- 1 large white onion, , diced
- 1 pound auyama (kabocha squash), (West Indian pumpkin) peeled and diced
- 1½ teaspoon Salt, (or to taste - divided)
- 4 cups vegetable stock
- 1 tablespoon minced parsley
- 1 cup evaporated milk
- ¼ cup sour cream, (optional)
- 1 teaspoon nutmeg, (freshly-grated)
Instructions
Sauteing vegetables: 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.
Boiling: 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.
Blending: Add the pumpkin mix, and milk (see Notes) into a blender. Puree all the ingredients to make a very smooth mixture.
Reheating: 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 heat.- Serving: Once served, garnish with the sour cream, and sprinkle with nutmeg.
Tips and Notes
Vegan crema de auyama
If you are vegan you can skip the dairy products entirely, and use oil of your prefrence in lieu of butter. Add an extra cup of stock in lieu of milk.Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Published Dic 21, 2002, revised
