What is auyama? Auyama Dominicana is a type of pumpkin, West Indian pumpkin, to be exact. However, many other types of pumpkin and squashes are sold in the Dominican Republic under the generic name of auyama. West Indian pumpkin, as its name suggests, is also common across the Caribbean region.
Auyama is a type of squash native to South America that has been cultivated in Central America since the beginning of the 20th century. It is often used as an ingredient in soups, stews and sauces because of its high water content.
“Auyama” is the Spanish term for pumpkin in the Dominican Republic. It is commonly used in Dominican recipes, providing a distinctive flavor and texture to many traditional dishes.
These squashes, often labeled as Ahuyama or Auyama in markets across South America and the Caribbean, are known for their everyday culinary applications and are rich in potassium, vitamin C, and several B vitamins vital for health support and reducing inflammation.
This crema de auyama is a classic Dominican pumpkin soup made with coconut milk for a creamy, tropical twist. It’s comforting but not heavy, and always reminds me of cozy evenings and family dinners at home.
Auyama (West Indian pumpkin) is the preferred variety in Dominican cuisine, prized for its sweet flavor and creamy texture. Popular Dominican pumpkin dishes include Crema de Auyama (pumpkin soup), Puré de Auyama (mashed pumpkin), Mazamorra (pumpkin mash), and Pumpkin Flan.
Sopa de Auyama aka Dominican Butternut Squash Soup is one of my favorite soups to make and eat. It’s insanely easy, quick, delicious, and holds up well in the fridge.