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+ servings

Crema de Auyama - Cream of Pumpkin Soup

This smooth and soothing soup is a somewhat more sophisticated version of the traditional pumpkin stews served throughout the Caribbean as a one-pot main dish. If Calabasas or West Indian pumpkin is not available, this dish works equally as well with butternut squash.
5 from 1 vote
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Course: Appetizer, Brunch, Lunch
Cuisine: Caribbean, Dominican Republic
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Author: My Hungry Traveler


  • Food Processor or blender
  • Large saucepan or soup pot


  • 2 lb West Indian pumpkin or butternut squash, peeled and cut into chunks
  • 2 cups Evaporated milk
  • 12 cups Vegetable stock
  • 2 tbsp Olive oil
  • 1 large White onion
  • 1 tbsp Flat-leaf parsley, chopped
  • Salt and freshly ground pepper
  • ½ cup Sour cream (garnish)


  • Boil pumpkin/squash for 20 minutes or microwave in a plastic freezer bag with ⅙ cup water for 10 minutes.
  • Heat oil over low heat in a saucepan. Add onion and parsley and cook until onion becomes soft and translucent, 5-6 minutes. Remove from heat to cool down.
  • Puree half of the pumpkin, stock, milk, and onions in a blender or food processor until smooth. Transfer to the pot with onions and repeat with the remaining ingredients.
  • Reheat over medium heat stirring until it reaches a creamy consistency. Season with salt and pepper, and garnish with a dollop or swirl of sour cream. Serve hot with crusty bread or croutons.


  • For a lighter soup, the evaporated milk may be replaced with 2 cups of broth.