Calabaza Soup With Cinnamon Creme Fraiche ...

Directions

1. Preheat oven to 400 degrees.
2. In a small saute/fry pan toast the cumin, coriander, chile, and clove for 3 min over medium heat. When the spices have begun to release their aroma, add in them to a large mixing bowl with the panela and extra virgin olive oil, mix well with a whisk to break up any clumps of spices.
3. Add in the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast till the calabaza has softened and caramelized, about 30 min.
4. While the calabaza is in the oven, heat 1 Tbsp. of extra virgin olive oil in a large saucepan, when the oil begins to smoke add in the onion and garlic and saute/fry for around 5 min.
5. When the onion has become translucent/soft add in the calabaza and chicken stock and cook at a gentle simmer for 15 min, puree the mix with a hand held blender, add in the heavy cream, and simmer for another 5 min, season with salt and pepper and reserve in a hot place.
6. In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.
7. This recipe yields 6 servings.
8. Description: "(Sopa De Calabaza Con Canela Crema Fresca)"