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

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 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 176kcal

Author Clara Gonzalez

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.

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