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

🧂 Ingredients

• 2 tablespoon salted butter

  (or olive oil if making a vegan version)
• 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

  (or more stock if making a vegan version)
• ¼ cup sour cream

  (optional)
• 1 teaspoon nutmeg

  (freshly-grated)

Instructions

• 1 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 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 Add the pumpkin mix, and milk (see Notes) into a blender. Puree all the
  ingredients to make a very smooth mixture.
• 4 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 Once served, garnish with the sour cream, and sprinkle with nutmeg.

Nutrition Info