CREAM OF CARIBBEAN PUMPKIN SOUP WITH CACAO NIBS: CREMA DE CALABAZA Y CACAO

Cream of Caribbean Pumpkin Soup with Cacao Nibs: Crema de Calabaza y Cacao image

Provided by Food Network

Categories dessert

Yield Yield: 6 to 8 servings

Number Of Ingredients 23

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Ingredients

1 ounce cacao nibs
1 chile guajillo
4 plum tomatoes (about 10 ounces), stemmed
1/2 white onion (about 3 1/2 ounces)
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 (preferably Colombian panela or Mexican piloncillo), grated or demerara natural brown cane sugar
2 pounds calabaza, (or Caribbean pumpkin, acorn, or hubbard squash) peeled and cut into 1-inch cubes
8 cups well-flavored chicken stock
Salt and freshly ground black pepper
1 ounce dark chocolate (preferably 58.5 percent or 60 percent cacao content)
1 cup Mexican cream or creme fraiche
1 cup cubed Manchego cheese
Kekchi Cacao-Chile Balls, recipe follows
3 ounces (about 2/3 cup) cacao nibs
3 ounces (about 1 cup) piquin chiles
1 (1-inch) stick true canela (soft Ceylon cinnamon), coarsely chopped
1/2 teaspoon allspice berries
1 teaspoon salt
1 teaspoon Spanish smoked paprika

Steps:

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.
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.