Crema de Auyama [Recipe + Video] Cream of Pumpkin Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
176 kcal
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Cuisine
South American, Dominican
Crema de Auyama [Recipe + Video] Cream of Pumpkin Soup
Description
Crema de Auyama combines diced kabocha squash with sautéed onion and butter, cooked in vegetable stock until soft. The cooked mixture is blended with evaporated milk to create a silky, creamy base. The soup is then reheated on the stove to a creamy consistency without boiling, ensuring the smooth texture remains intact. Sour cream and grated nutmeg added at serving bring additional richness and warmth to the flavor profile. Parsley adds a subtle herbal note during simmering. This gentle cooking method preserves the natural sweet, earthy flavor of the pumpkin.
The texture is velvety and thick but still pourable, ideal as a starter or light meal on a cool day. It pairs well with crusty bread or a fresh green salad. The balanced seasoning of salt and nutmeg creates harmony without overpowering the main ingredient’s taste.
For a vegan variant, olive oil can replace butter and additional vegetable stock can substitute evaporated milk, keeping the consistency smooth while avoiding dairy. The recipe includes an option to omit sour cream. These adaptations maintain the soup's creamy character while accommodating dietary preferences.
Ingredients
- 2 tablespoon butter or olive oil if making a vegan version, salted
- 1 white onion diced, large
- 1 pound kabocha squash West Indian pumpkin) peeled and diced, aka auyama
- 1½ teaspoon salt (or to taste - divided)
- 4 cups vegetable stock
- 1 tablespoon parsley minced
- 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.
Notes
- Use olive oil instead of butter and extra vegetable stock instead of evaporated milk to make a vegan version.
- Add fresh parsley during simmering to enhance subtle herb flavors.
- Stir frequently when reheating blended soup to prevent sticking.
- Garnish with sour cream and fresh nutmeg to finish just before serving for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Sodium | 1905mg | 79% |
| Potassium | 538mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2414IU | 48% |
| Vitamin C | 16mg | 18% |
| Calcium | 123mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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