Crema de Auyama [Video+Recipe] Cream of Pumpkin Soup

You'll surely enjoy Crema de auyama , the lovely Domininican pumpkin soup. Quick and easy to make, you can make a vegan version, or a lovely dairy version.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword sopa cremosa, sopa de auyama, sopa de calabaza

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 176kcal

Author Clara Gonzalez

Ingredients

2 tablespoon salted butter (or olive oil if making a vegan version)
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 (or more stock if making a vegan version)
¼ cup sour cream (optional)
1 teaspoon nutmeg (freshly-grated)

Instructions

1. 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.

2. 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.

3. Blending

Add the pumpkin mix, and milk (see Notes) into a blender. Puree all the ingredients to make a very smooth mixture.

4. 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.

5. Serving

Once served, garnish with the sour cream, and sprinkle with nutmeg.

Video

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