Calabaza Soup: Sopa de Calabaza

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Olive oil, for drizzling, plus 1/4 cup

2 pounds calabaza, peeled and cut in large pieces

Salt and freshly ground black pepper

2 white onions, large dice

1 green pepper, large dice

1 red pepper, large dice

2 cloves garlic, crushed

6 plum tomatoes, quartered

2 cups white wine

2 quarts chicken stock

2 quarts heavy cream, plus 1 cup, whipped with 1 teaspoon vanilla, for garnish

1/2 bunch thyme, about 12 sprigs, leaves picked