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.
