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Dominican Cream De Auyama in a bowl with cream and pumpkin seed garnish.

Crema De Auyama (Dominican Pumpkin Soup)

Keesha
Crema de Auyama is one of my all-time favorite pumpkin soup recipes. It is packed with delicious fresh flavors and only uses a few aromatic ingredients.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 301 kcal

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.

Video

Nutrition

Calories: 301kcalCarbohydrates: 74gProtein: 25gFat: 16gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 385mgPotassium: 2473mgFiber: 9gSugar: 19gVitamin A: 20200IUVitamin C: 383mgCalcium: 725mgIron: 44mg
Tried this recipe?Let me know how it was!