- 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
Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. 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.
Add 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 until the calabaza has softened and caramelized, about 30 minutes.
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.
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.
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.