Calabaza Soup Sopa De Calabaza Recipes

Steps:

• 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.

Steps:

• In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
• Add the corn kernels, chiles, and zucchini and cook for two more minutes.
• Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
• Add chicken broth and bring to a boil.
• Lower heat and simmer and additional 10 to 12 minutes.
• Adjust salt to taste.
• Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.