Crema de Ahuyama o Calabaza (Pumpkin Soup)

Ingredients

• 2 tablespoons butter 
• 1 large carrots diced peeled
• 5 cups chicken broth 
• 0.3 teaspoon cinnamon 
• 2  garlic cloves 
• 0.5 teaspoon ground cumin 
• 0.3 cup heavy cream 
• 2 tablespoons honey 
• 0.5 cup milk 
• 0.5 cup onions chopped
• 1  pumpkin diced peeled
• 6 servings salt and pepper 
• 1  scallion chopped

Equipment

• bowl
• ladle
• pot
• immersion blender

Directions

1. In a large pot over medium heat, warm the butter.
2. Add the carrots, onions, garlic, scallions. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
3. Add the cumin, cinnamon and cook, stirring frequently, for 1 minute.
4. Add the pumpkin, honey, salt, pepper and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 25 minutes. Using an immersion blender, puree the soup until smooth.
5. Add the milk and heavy cream and cook for 5 minutes more. Ladle the soup into bowls and drizzle with cream.
6. Serve warm.