Roasted Auyama Cream with Cheese Crostini Recipe

Roasted Auyama Cream with Cheese Crostini Recipe: Light, filling, rich. It is complimented by the flavorful swiss cheese and the crisp and soft ingredients.

Course Dinner, light, Lunch

Cuisine Caribbean

Keyword auyama soup, roasted pumpkin soup, roasted squash soup, winter pumpkin soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 230kcal

Author Clara Gonzalez

Ingredients

2 lb [0.9 kg] auyama (West Indies pumpkin) (see notes)
4 tablespoon of olive oil
1/4 teaspoon of pepper (or more, to taste)
1 1/2 teaspoon of salt
6 garlic cloves , peeled
6 sprigs of parsley
1 1/2 qt [1 lt] vegetable broth
6 large slices of rustic bread of your preference , toasted
6 slices Sargento® Deli Style Sliced Swiss or Jarlsberg Cheese

Instructions

Preheat the oven to 350 ºF [176 ºC].
Peel the pumpkin and cut into 1" [2.5 cm] thick slices. Place in a baking pan along with the garlic and parsley.
Drizzle with the olive oil and sprinkle with a teaspoon of salt and a pinch of pepper. Roast for 15 minutes or until the pumpkin is cooked throughout. Cool down to room temperature.
Mix the roasted pumpkin, garlic and parsley with the broth and blend together. Season with salt to taste and reheat it. Pour into serving bowls.
Cover the bread with a slice of cheese each.Place under a broil over high temperature until the cheese melts and turns golden brown.
Top bowls with the bread and serve.

Notes

If you cannot find West Indies pumpkin you can also use kabocha squash, or gem squash.

Nutrition