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

1. 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. 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. 3

   Add the diced and peeled calabaza and mix well to coat.

4. 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. 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. 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. 7

   In a small bowl combine the creme fraiche and canela and mix well.

8. 8

   To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.

* Per serving · 4 servings · Values may vary.