Auyama Soup – Crema de Auyama

This is a very easy recipe. My step daughter has loved this for years. I made it, at least once a week for her.

Calabaza Soup – Crema de Auyama


  • 1 package cute auyama
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • Around 1 tbsp olive oil
  • Cilantro to taste
  • Salt and pepper to taste
  • Water to cover auyama

Through the years I have simplified this recipe. The auyama or calabaza are so great that you really don’t need to add too much to it.

You can use Mexican Calabaza for this recipe. Where I live KeyFoods Supermarket sells Calabaza already cut into chunks. It saves you a little but of time and hassle. Bravo Supermarkets also sell it. It is hard to get the Damonican auyama here.

I have also added a little yellow curry sometimes and it works great.

Step by Step Instructions

Step 1

Peel the auyama and cut in around 1 inch chunks.Or, if you bought it in chunks, go to the next instruction.

Step 2

In a large soup pot heat the oil.

Step 3

Add the onions and cook in medium heat until transparent.

Step 4

Add the garlic and auyama. Cook in low heat, stirring occasionally, until the auyama is tender.

Step 5

Add water. Simmer in low heat until the auyama is very tender. Add cilantro.

Step 6

With a hand blender liquefy. Add bouillon, salt and pepper to taste. Reheat and serve.

Or, if using an electric blender, scoop only the dry ingredients and add little bits of the liquid at a time. Season to taste. Return to pot, reheat and serve. Be very careful when blending hot liquids. Hold the top in place. They tend to fly off with the steam build up.