Dominican Pumpkin and Vermicelli Soup (Sopa de Auyama)
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Ingredients
- 500 g pumpkin, peeled and cubed
- 80 g vermicelli pasta
- 100 g evaporated milk
- 1 onion
- 2 garlic cloves
- 700 ml vegetable stock
- 2 spring onions
Nutrition (per serving)
- Calories
- 166 kcal
- Protein
- 6.7 g
- Carbohydrate
- 29.5 g
- of which sugars
- 9.2 g
- Fat
- 2.7 g
- of which saturates
- 1.5 g
- Fibre
- 2 g
- Salt
- 1.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 2
Add the pumpkin and vegetable stock, and bring to a simmer.
- 3
Cover and cook for 15-18 minutes until the pumpkin is tender.
- 4
Blend the soup until smooth with the evaporated milk, then return to the pan, add the vermicelli pasta and simmer for 4-5 minutes until the pasta is tender.
- 5
Scatter with the sliced spring onions and ladle into bowls.
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