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.