Easy Crema de Auyama (Dominican Pumpkin Soup)
This crema de auyama is a classic Dominican pumpkin soup made with coconut milk for a creamy, tropical twist. It’s comforting but not heavy, and always reminds me of cozy evenings and family dinners at home.
Ingredients for Crema de Auyama
For the Pumpkin Base: Auyama blended with coconut milk for creaminess and broth or water for consistency.
For the Sofrito: Olive oil with garlic, onion, bell pepper, and cilantro for depth and freshness.
For Seasoning: Salt and black pepper to balance flavors.
Easy Crema de Auyama Variations
- Protein Boost: Stir in shredded chicken or beans for a heartier bowl.
- Vegan Garnish: Use coconut cream drizzle or roasted chickpeas instead of cheese.
Keesha’s Tips & Tricks
- Watch the Pumpkin Size: Bigger chunks take longer, smaller ones cook quick, so I keep an eye on them.
- Blending Made Easy: An immersion blender in the pot keeps things simple. If I’m using a regular blender, I let the soup cool first and blend it in batches.
- Balance Thickness: Too thin? Simmer longer. Too thick? Add more broth.
How to Store Crema de Auyama
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave over low heat. Add a splash of water or broth if it’s too thick.
What to Serve with Crema de Auyama
- White rice: A Dominican staple side.
- Tostones (fried plantains): Crispy and perfect for dipping.
- Pan de agua or crusty bread: Ideal for soaking up every last drop.
Watch How to Make Dominican Jugo de Avena
FAQs about Crema De Auyama
More Delicious Soups
Want more comforting soups to add to your table? Try favorites like Sopa de Estrellas, Roasted Tomato Soup, Sopa de Albóndigas con Fideo, or Sopa de Fideo con Papas. Each one is cozy, flavorful, and perfect for any season.
Crema De Auyama (Dominican Pumpkin Soup)
Ingredients
For The Sofrito
- 1 cup cilantro leaves
- 2 cloves garlic, peeled
- 1/2 small green bell pepper, diced
- 1/2 small red bell pepper
- 1/2 small yellow bell pepper
- 1/4 onion
- 1 tsp dried oregano
For The Pumpkin Soup
- 2 tbsp olive oil
- 1/4 cup sofrito
- 2,6 pounds pumpkin, peeled and cubed
- 1/2 pound carrots, peeled and sliced
- 2 cups vegetable broth
- 1 1/2 cups coconut milk
- Salt, to taste
- Black pepper, to taste
- Pumpkin seeds, for garnish
- 2 Tbsp coconut cream, for garnish
Instructions
Make the sofrito
- Prepare your sofrito before making the soup. To start, combine all of the ingredients in a blender.
- Blitz the mixture until you have a completely uniform lump-free soft green paste.
- Keep it aside until you need it.
Make the Crema de Auyama
- Heat the olive oil over medium heat in a large pot or Dutch oven.
- Add the sofrito to the pot and gently cook it for a couple of minutes.
- Add the diced pumpkin and sliced carrots. Allow them to sweat for about 5 minutes while stirring now and again.
- Finally, add your vegetable broth. Increase the heat and bring the liquid to a boil.
- Once it has begun to boil, lower the heat and allow the pumpkin to simmer. Keep a lid on and leave the mixture for roughly 15-20 minutes.
- Once the pumpkin is completely soft, remove the pot from the heat and allow it to cool for 5 minutes.
- Transfer the cooked mixture to a blender. Pulse until you have a smooth, lump-free soup mixture.
- Return the pumpkin soup to the large pot. Then, whisk in the coconut milk.
- Season your cream of pumpkin soup with salt and pepper to your liking.
- If your mixture has cooled a lot, you can gently reheat it. But, if you heat it too much, the coconut milk will separate.
- Serve your Crema de Auyama immediately with some extra pumpkin seeds and a swirl of coconut milk.
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