Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
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
Cream of Caribbean Pumpkin Soup with Cacao Nibs: Crema de Calabaza y Cacao
photo credit: Ev Thomas
Recipe for Pumpkin Soup with Cacao: Crema de Calabaza y CacaoNibs: served with a grating of Kekchi Cacao-Chile Balls:
Recipe By:
Recipe courtesy Maricel Presilla
Prep
N/A
|
Total
N/A
|
Serves
6 to 8 servings
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Pumpkin
Mexican Soups and Stews Recipes
Email
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
1
ounce
dark chocolate (preferably 58.5 percent or 60 percent cacao content)
For Garnish:
1
cup
Mexican cream or creme fraiche
1
cup
cubed Manchego cheese
Kekchi Cacao-Chile Balls, recipe follows
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:
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
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.
Additional Notes
Salt and freshly ground black pepper
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Steamed Mussels with Chipotles & Coconut Milk
Orange Pumpkin Pots de Creme
Oaxacan Pumpkin Tamales
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.