Dominican-Style Crème de Auyuma (Pumpkin Soup)
This cozy soup gets its creaminess from the rich auyuma squash and a last minute addition of coconut milk. Check your local Latino market for a variety of hard-skinned squashes for the soup.

Ingredients

1 tablespoon olive oil 1/2 lb white onion, chopped 2 stalks celery, chopped 1 tablespoon minced garlic 2 lb 8…

CIA FOODIES

Dominican-Style Crème de Auyuma (Pumpkin Soup)

This cozy soup gets its creaminess from the rich auyuma squash and a last minute addition of coconut milk. Check your local Latino market for a variety of hard-skinned squashes for the soup.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 lb white onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon minced garlic
  • 2 lb 8 oz auyuma squash or other pumpkin, peeled, seeds removed
  • 1 cup dry white wine
  • 1 1/4 quarts vegetable stock
  • 1 cup shaken coconut milk

Directions

  1. In a large, heavy bottomed pot, heat the oil over medium heat. Add the onion and celery, and sauté until translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 2 minutes. Add the squash and stir to combine. Cook over medium heat until the edges of the squash begin to brown, about 7 minutes.
  2. Add the wine and simmer until the liquid has evaporated, about 5 minutes. Add the vegetable broth and bring to a simmer. Reduce the heat to low and cover. Simmer until the squash is tender, about 20 minutes.
  3. Transfer the soup to a blender (or use a stick blender) and purée until very smooth. Strain through a fine mesh strainer, if desired, and return to the pot.
  4. Add the coconut milk and return to a simmer. Season with salt and pepper, to taste, and serve hot.

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