Cream Of Caribbean Pumpkin Soup With Cacao Nibs Recipe - Cooking Index
Cream Of Caribbean Pumpkin Soup With Cacao Nibs Recipe - Cooking Index
| 1 oz | 28g | 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 | 0.6ml | Allspice |
| 1/8 teaspoon | 0.6ml | Cinnamon |
| 1/8 teaspoon | 0.6ml | Aniseed |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1 tablespoon | 15ml | Brown loaf sugar - grated |
| = (preferably Colombian panela or | ||
| Mexican piloncillo) | ||
| = (or demerara natural brown cane sugar) | ||
| 2 lbs | 908g / 32oz | Calabaza - peeled, and |
| Cut into 1" cubes | ||
| =(or Caribbean pumpkin, acorn, or | ||
| Hubbard squash) | ||
| 8 cups | 1896ml | Well-flavored chicken stock |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 oz | 28g | Dark chocolate |
| = (preferably 58.5% or 60% cacao content) | ||
| For Garnish | ||
| 1 cup | 237ml | Mexican cream or creme fraiche |
| 1 cup | 146g / 5.1oz | Cubed Manchego cheese |
| Kekchi Cacao-Chile Balls - (listed below) | ||
| Kekchi Cacao Chile Balls | ||
| 3 oz | 85g | Cacao nibs - (abt 2/3 cup) |
| 3 oz | 85g | Piquin chiles - (abt 1 cup) |
| 1 | True canela - (1" long) - coarsely chopped | |
| = (soft Ceylon cinnamon) | ||
| 1/2 teaspoon | 2.5ml | Allspice berries |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Spanish smoked paprika |
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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