Crema de Auyama Recipe (Pumpkin Cream Soup): a delicious entree to your Dominican dinner. Its delicate, yet sophisticated flavors suitable for all tastes.
Course Dinner, Lunch
Cuisine Dominican, Latino
Keyword sopa cremosa, sopa de auyama, sopa de calabaza
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Clara Gonzalez
1large white onion, diced
1lbauyama(West Indian pumpkin) peeled and diced
1 1/2tspSalt(or to taste - divided)
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.
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.