Name: Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 servings
Cuisine: latin-american
Ingredients: 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 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

Directions

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.

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

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