This is by far the craziest recipe we’ve dared to try! It is certainly a showstopper, and has a rich full taste for something so simple to make. Although this soup tastes good with and without chocolate (if you’re looking for an even healthier meal) it is quite a treat to add a pile of chocolate to top off your dinner. It was fairly simple to make, and inexpensive too. If you’re in a pinch for time you can usually find cubed squash at the grocery store, ready to roast. If you’re not used to spicy foods or are serving this dish to guests I would recommend adding the chipotle to taste after serving. If you like spicy foods however, add up to a full teaspoon to the recipe while cooking to infuse the chipotle into every bite.
Healthy eating usually doesn’t mean chocolate for dinner, but a good quality dark chocolate really adds depth to this soup. We used 70% dark chocolate, but you could also use a good quality milk chocolate. Milk chocolate adds a nice creamy texture to the soup, and cuts the spice a little more.
3 lbs cubed pumpkin flesh (fresh or frozen), 1/2 to 1 inch cubes
3 tbsp grapeseed oil, divided
Sea salt and freshly ground black pepper
1 and 1/2 large yellow onions, sliced
8 cloves garlic cut in half
1/2 small habanero chile, seeded and chopped coarsely
6 cups stock, chicken or vegetable
1/4 tsp ground chipotle spice
4-8 oz good quality chocolate (we used 70% dark chocolate) vegan if necessary
Preheat the oven to 350°F. In a large bowl, toss the pumpkin cubes with 2 tbsp oil and a generous amount of salt and pepper. Spread the pumpkin evenly on a foil-lined rimmed baking sheet and roast for 25-35 minutes, or until nearly tender when pricked with a fork.
In the same large bowl, toss the onion slices, garlic cloves, and habañero pepper in the remaining oil. Transfer to another foil-lined baking sheet. When the pumpkin is nearly fork tender, put the onion mixture in the oven. Roast all vegetables for another 20 minutes or until the onions and pumpkin are tender, and the pumpkin is just beginning to brown. When done, transfer all the vegetables to a medium pot.
Add the stock and chipotle to the vegetables in the pot and bring to a simmer over high heat. Reduce the heat to medium-low and cook uncovered for 20-25 minutes, or until the pumpkin begins to disintegrate. Blend the soup with an immersion blender, or transfer to a blender or food processor and puree. Simmer over low heat until soup reaches desired thickness. Season to taste with salt and pepper. Garnish each bowl with a light sprinkle of chipotle to taste and a nice helping of shaved chocolate. Serve.