Dairy-Free Crema de Auyama (Pumpkin Cream Soup)

Warm up with a bowl of velvety *Dairy-Free Crema de Auyama (Pumpkin Cream Soup)*, a flavorful twist on a classic comfort dish that’s perfect for cozy nights. This recipe swaps out heavy cream for rich and creamy coconut milk, creating a luscious, dairy-free base that perfectly complements the natural sweetness of pumpkin. Aromatic spices like cumin and smoked paprika add a subtle depth, while fresh garlic and sautéed onions bring a savory balance to every spoonful. Simple yet satisfying, this plant-based soup is blended to silky perfection and comes together in just 45 minutes. Serve it piping hot with a sprinkle of fresh cilantro for an elegant finishing touch. Whether you're vegan, lactose-intolerant, or simply looking for a nutritious and easy-to-make dish, this pumpkin soup is a must-try!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups Pumpkin (Auyama)
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 2 whole Garlic cloves, minced
• 4 cups Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Begin by preparing the pumpkin. If fresh, peel, seed, and dice the pumpkin into roughly 1-inch cubes to yield about 4 cups.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.

Step 4

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 5

Add the diced pumpkin to the pot, stirring to coat with the oil, onions, and garlic.

Step 6

Pour in the vegetable broth, ensuring the pumpkin is fully covered. Bring the mixture to a boil.

Step 7

Reduce the heat to a simmer and cover the pot. Let the mixture cook for about 20 minutes or until the pumpkin is very tender when pierced with a fork.

Step 8

Remove the pot from the heat and allow to cool slightly. Using an immersion blender, blend the soup until it is completely smooth. Alternatively, you can blend in batches using a countertop blender, taking care to let steam escape as needed.

Step 9

Return the soup to the pot, if necessary, and stir in the coconut milk, ground cumin, smoked paprika, salt, and black pepper.

Step 10

Return to medium heat and gently reheat, stirring occasionally, but do not allow the soup to boil.

Step 11

Taste and adjust seasoning as needed.

Step 12

Serve the soup hot, garnished with freshly chopped cilantro if desired.

Nutrition Facts

Serving size	(2274.2g)

Amount per serving	% Daily Value*
Calories	1005.7

Total Fat 38.4g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4655.9mg	0%
Total Carbohydrate 154.6g	0%
Dietary Fiber 18.9g	0%
Total Sugars 61.8g
Protein 28.4g	0%

Vitamin D 0IU	0%
Calcium 408.6mg	0%
Iron 14.7mg	0%
Potassium 5393.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 10.5%

Carbs: 57.4%