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
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