Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Ground cumin

  2. 1 teaspoon 5ml Ground coriander

  3. 1 teaspoon 5ml Ground chile de arbol

  4. 1/2 teaspoon 2 1/2ml Ground clove

  5. 2 teaspoons 10ml Ground panela or piloncillo

  6. (if not available, use brown sugar)

  7. 1 cup 237ml Extra-virgin olive oil - plus

  8. 1 tablespoon 15ml Extra-virgin olive oil

  9. 1 lb 454g / 16oz Calabaza - peeled, and Diced into 1" pieces

  10. 1 White onion - cut small dice

  11. 1 tablespoon 15ml Minced garlic

  12. 2 Chicken stock

  13. 1 cup 237ml Heavy cream

  14. 1/4 cup 59ml Creme fraiche or sour cream

  15. 1 teaspoon 5ml Ground canela (Mexican cinnamon)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  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:

  9. "{Sopa De Calabaza Con Canela Crema Fresca}"


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