Creamy Pumpkin Soup Recipe

In a large, heavy saucepan, heat the oil over medium-low heat. Add the onion, garlic, cinnamon, and nutmeg and cook slowly until the onion is translucent, 4 to 5 minutes. Add the calabaza and broth. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the calabaza is very tender, about 40 minutes.

In a blender or food processor with a steel knife blade, working in two or three batches, puree the calabaza mixture until smooth. Return the puree to the saucepan and stir in the cream. Season with salt and pepper and heat the soup gently, stirring often, until hot. Ladle the soup into individual soup bowls, top each serving with a crouton, and sprinkle with parsley.

Cuban Bread Croutons: In a heavy skillet, heat about 1/2 inch of the oil. When the oil is hot enough that a small cube of bread sizzles when dropped in the oil, add 2 of the bread slices at a time and fry, turning once, until golden brown, 1 to 2 minutes. Remove the croutons with a slotted spatula and drain well on paper towels.