Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca Recipe

Name: Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground chile de arbol; 1/2 teaspoon ground clove; 2 teaspoons ground panela or piloncillo (if not available, use brown sugar); 1 cup extra-virgin olive oil, plus 1 tablespoon; 1 pound calabaza, peeled and diced into 1-inch pieces; 1 white onion, cut into small dice; 1 tablespoon minced garlic; 2 quarts chicken stock; 1 cup heavy cream; 1/4 cup creme fraiche or sour cream; 1 teaspoon ground canela (Mexican cinnamon)

Servings: persons

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground chile de arbol
1/2 teaspoon ground clove
2 teaspoons ground panela or piloncillo (if not available, use brown sugar)
1 cup extra-virgin olive oil, plus 1 tablespoon
1 pound calabaza, peeled and diced into 1-inch pieces
1 white onion, cut into small dice
1 tablespoon minced garlic
2 quarts chicken stock
1 cup heavy cream
1/4 cup creme fraiche or sour cream
1 teaspoon ground canela (Mexican cinnamon)

1
Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat.
2
When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.
3
Add the diced and peeled calabaza and mix well to coat.
4
Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.
5
While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.
6
When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.
7
In a small bowl combine the creme fraiche and canela and mix well.
8
To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground chile de arbol, 1/2 teaspoon ground clove, and more.

Yes, Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca

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