Crema de auyama

Crema de Auyama Recipe | Dominican Republic Cuisine

Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Crema de auyama, also known as gem squash soup, is a delicious and creamy soup that is perfect for a cozy night in. This recipe is easy to make and is sure to warm you up on a cold day.

History

Crema de auyama has its origins in Latin American cuisine, where gem squash is a popular ingredient in many dishes. This soup is a comforting and hearty meal that has been enjoyed for generations.

Ingredients

1 lb (454 g) of gem squash, peeled and cut into cubes
2 cups of evaporated milk
1 cube of chicken stock (optional)
2 cups of water
2 tsp of butter
1 small red onion
1 spoonful of chopped parsley
salt

How to prepare

In a shallow pan, heat the butter.
Sauté the onion and parsley until they become tender, adding a pinch of salt.
Put the squash and the rest of the ingredients in a blender.
Blend well.
Reheat at medium heat.
Stir regularly to avoid excessive sticking.
Adjust salt to taste.
When it has reached a creamy consistency, turn off the heat and serve immediately.

Variations

Add a dash of nutmeg or cinnamon for a warm and spicy flavor.
Top the soup with a dollop of sour cream or a sprinkle of cheese for added richness.

Cooking Tips & Tricks

Be sure to peel and cube the gem squash before adding it to the blender.

- Adjust the amount of water based on your desired consistency.

- For a richer flavor, you can add a cube of chicken stock to the soup.

Serving Suggestions

Serve the crema de auyama with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Be sure to blend the soup until it reaches a smooth and creamy consistency.

- Stir regularly while reheating to prevent sticking.

Ingredient Substitutions

If gem squash is not available, you can use butternut squash or pumpkin as a substitute.

- You can use vegetable stock instead of chicken stock for a vegetarian option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a swirl of cream for an elegant presentation.

Pairing Recommendations

Pair the crema de auyama with a glass of white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat on the stove over low heat, stirring occasionally.

Nutrition Information

Calories per serving

Calories per serving: 220

Carbohydrates

Carbohydrates: 24g per serving

Fats

Fats: 8g per serving

Proteins

Proteins: 12g per serving

Vitamins and minerals

Vitamins and Minerals: This soup is rich in Vitamin A, Vitamin C, and potassium.

Alergens

Allergens: Dairy

Summary

This soup is a nutritious and delicious option for a meal, providing a good balance of carbohydrates, fats, and proteins.

Summary

Crema de auyama is a delicious and nutritious soup that is perfect for a comforting meal. With its creamy texture and rich flavor, this soup is sure to become a favorite in your household.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Crema de auyama. It was a hot summer day, and I was visiting my dear friend Maria in her quaint little kitchen, which always smelled of spices and love. Maria was a fantastic cook, and I always admired her creativity in the kitchen.

As I sat at her kitchen table, sipping on a cup of coffee, Maria pulled out a yellowed piece of paper from her recipe box. She handed it to me with a mischievous smile and said, "I think you'll love this one, mi amiga. It's a family recipe for Crema de auyama, a delicious Venezuelan pumpkin soup."

I eagerly scanned the ingredients and instructions, my mouth watering at the thought of the creamy soup. Maria explained to me that the recipe had been passed down from her grandmother, who had learned it from a close friend many years ago. She told me stories of how her family would gather around the table on chilly nights, savoring each spoonful of the comforting soup.

Inspired by Maria's passion for the dish, I knew I had to learn how to make it myself. So, I asked her to show me the ropes, and we spent the rest of the afternoon chopping, sautéing, and simmering the ingredients together. As the fragrant aroma of the soup filled her kitchen, I felt a sense of contentment and accomplishment wash over me.

After hours of cooking and stirring, Maria and I finally sat down to enjoy a steaming bowl of Crema de auyama. The soup was velvety smooth, with a hint of sweetness from the pumpkin and a touch of heat from the spices. It was truly a masterpiece, and I couldn't believe I had helped create something so delicious.

From that day on, Crema de auyama became a staple in my own kitchen. I would make it for my family and friends, sharing the recipe with anyone who showed an interest. Over the years, I added my own little twists to the dish, experimenting with different herbs and spices to make it truly my own.

But no matter how many variations I tried, the original recipe from Maria's family remained my favorite. It held a special place in my heart, reminding me of that sunny day in her kitchen, where I first learned to make the comforting soup.

Now, as I sit in my own kitchen, surrounded by the familiar smells and sounds of cooking, I can't help but feel grateful for the memories and traditions that food has brought into my life. And every time I make a batch of Crema de auyama, I think of Maria and her grandmother, who passed down the recipe that has brought so much joy and warmth to my own family.

As I stir the pot of simmering soup, I smile to myself, knowing that the love and care I put into each batch will be felt by all who taste it. And as I sit down to enjoy a bowl of the creamy, delicious soup, I can't help but feel a deep sense of satisfaction and connection to the past, present, and future.