Vegan Crema de Auyama (Pumpkin Cream Soup)

Warm, velvety, and bursting with cozy fall flavors, this Vegan Crema de Auyama (Pumpkin Cream Soup) is the ultimate comfort dish for any season. Made with tender pumpkin, creamy coconut milk, and a delicate blend of nutmeg and cinnamon, this plant-based take on a traditional Latin American favorite is both nourishing and satisfying. The recipe features a fragrant base of sautéed onion and garlic, enhanced with a splash of olive oil and simmered to perfection in vegetable broth. Immersion blending transforms the soup into a silky puree, while a garnish of fresh parsley adds a pop of color and brightness. Ready in just an hour, this gluten-free and dairy-free soup is as wholesome as it is indulgent, making it perfect for weeknight dinners or elegant gatherings. Serve it with crusty bread or a fresh green salad for a truly heartwarming meal!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 800 grams pumpkin
• 2 tablespoons olive oil
• 1 medium onion
• 3 large garlic cloves
• 1 liter vegetable broth
• 400 milliliters coconut milk
• 0.25 teaspoon nutmeg
• 0.25 teaspoon cinnamon
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley

Directions

Step 1

Peel the pumpkin, remove the seeds, and cut it into small chunks.

Step 2

Chop the onion and mince the garlic cloves.

Step 3

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

Step 4

Add the chopped onion and cook until translucent, about 5 minutes.

Step 5

Add the minced garlic and sauté for another 2 minutes, being careful not to let it burn.

Step 6

Add the pumpkin chunks to the pot and stir to coat them well in the onion and garlic mixture.

Step 7

Pour in the vegetable broth and bring the mixture to a boil.

Step 8

Reduce the heat and let it simmer for about 25 minutes, or until the pumpkin is tender.

Step 9

Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth. Return to the pot after blending.

Step 10

Stir in the coconut milk, nutmeg, cinnamon, black pepper, and salt.

Step 11

Allow the soup to simmer for another 5-10 minutes, stirring occasionally.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2401.0g)

Amount per serving	% Daily Value*
Calories	1083.3

Total Fat 38.8g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 4809.1mg	0%
Total Carbohydrate 171.5g	0%
Dietary Fiber 19.6g	0%
Total Sugars 72.4g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 416.9mg	0%
Iron 12.7mg	0%
Potassium 5263.9mg	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: 30.3%

Protein: 10.2%

Carbs: 59.5%