Cream Of Caribbean Pumpkin Soup With Cacao Nibs
By á-170456
Ingredients
- FOR GARNISH:
- 1 ounce cacao nibs
- 1 chile guajillo
- 4 plum tomatoes - (abt 10 oz) stemmed
- 1/2 white onion - (abt 3 1/2 oz)
- 4 garlic cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon aniseed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon brown loaf sugar grated (preferably Colombian panela or Mexican piloncillo) (or demerara natural brown cane
- 2 pounds calabaza peeled, and cut into 1" cubes
- =(or Caribbean pumpkin, acorn, or hubbard squash)
- 8 cups well-flavored chicken stock
- Salt to taste
- Freshly-ground black pepper to taste
- 1 ounce dark chocolate (preferably 58.5% or 60% cacao content)
- 1 cup Mexican cream or creme fraiche
- 1 cup cubed Manchego cheese
- Kekchi Cacao-Chile Balls (listed below)
- KEKCHI CACAO-CHILE BALLS:
- 3 ounces cacao nibs - (abt 2/3 cup)
- 3 ounces piquin chiles - (abt 1 cup)
- 1 stick true canela - (1" long) coarsely chopped (soft Ceylon cinnamon)
- 1/2 teaspoon allspice berries
- 1 teaspoon salt
- 1 teaspoon Spanish smoked paprika
Details
Servings 6
Preparation
Step 1
Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.
Stem and seed the chile. Place on a hot comal, griddle or iron skillet and roast briefly turning with tongs. Place in a bowl with warm water to soften.
Roast the tomatoes, onion, and garlic until blistered on all sides. Peel the onion and garlic. Place in a food processor or blender together with the roasted cacao nibs and the spices and puree.
Heat the oil in medium, heavy-bottomed pot. Add the puree and the brown sugar and saute for 5 minutes. Add the pumpkin and the stock. Correct seasoning. Bring to a boil over medium heat. Lower the heat and cover until the pumpkin is soft, about 15 minutes.
Puree in a food processor or blender, in batches. Strain the soup pushing the solids against the strainer with the back of a spoon. Put back in the pot and heat over medium heat. Add the chocolate and stir until dissolved, about 3 minutes.
Serve the soup hot garnished with a dollop of Mexican cream or creme fraiche and a tablespoon or so of the cubed cheese. Pass the Kekchi Cacao-Chile balls around the table with a small cheese grater and invite your guests to grate a pinch of this super-hot condiment on the soup for extra heat and cacao flavor.
Kekchi Cacao-Chile Balls: Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.
Add the chiles, cinnamon stick, and allspice berries to the griddle and roast the same way, stirring for 2 minutes. Scrape into an electric spice mill or coffee grinder with the salt and paprika; grind to a fine powder.
Combine the spice mixture and roasted cacao in a mini-food processor and process into a warm, sticky paste, 3 to 4 minutes, stopping to scrape down the sides of the bowl. Scrape out onto a work surface and shape into 12 small balls. Let sit until thoroughly dried. Store in a tightly sealed jar. When ready to use, grate over any dish of your choice.
This recipe yields 6 to 8 servings.
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