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Cream Of Caribbean Pumpkin Soup With Cacao Nibs

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 oz 28gCacao 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 0.6mlAllspice
1/8 teaspoon 0.6mlCinnamon
1/8 teaspoon 0.6mlAniseed
1 tablespoon 15mlExtra-virgin olive oil
1 tablespoon 15mlBrown loaf sugar - grated
  = (preferably Colombian panela or
  Mexican piloncillo)
  = (or demerara natural brown cane sugar)
2 lbs 908g / 32ozCalabaza - peeled, and
  Cut into 1" cubes
  =(or Caribbean pumpkin, acorn, or
  Hubbard squash)
8 cups 1896mlWell-flavored chicken stock
  Salt - to taste
  Freshly-ground black pepper - to taste
1 oz 28gDark chocolate
  = (preferably 58.5% or 60% cacao content)
  For Garnish
1 cup 237mlMexican cream or creme fraiche
1 cup 146g / 5.1ozCubed Manchego cheese
  Kekchi Cacao-Chile Balls - (listed below)
  Kekchi Cacao Chile Balls
3 oz 85gCacao nibs - (abt 2/3 cup)
3 oz 85gPiquin chiles - (abt 1 cup)
1   True canela - (1" long) - coarsely chopped
  = (soft Ceylon cinnamon)
1/2 teaspoon 2.5mlAllspice berries
1 teaspoon 5mlSalt
1 teaspoon 5mlSpanish smoked paprika

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9779) - from the TV FOOD NETWORK

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