Iron Chef Chocolate: Pumpkin Soup with Spiced Creme

[Marie]

3 ounces olive oil
1 large yellow onion
1 large carrot
1 stalk celery with greens
Kosher salt and freshly-ground black pepper
2 cloves garlic
1 teaspoon ground ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 heaping tablespoon brown sugar
1/2 teaspoon maple syrup
2 dried chipotle chilies
1 1/2 cups pumpkin puree
5 cups low-sodium vegetable broth
1 cup coconut milk
1/2 cup Greek yogurt
1/2 cup sour cream
3 tablespoons cocoa powder
1/2 teaspoon ground espresso
4 oz 82% cacao extra dark chocolate


Preparation: Stem and seed the chipotle chilis, then reconstitute in boiling water for 15 minutes. Peel and chop the onion, carrot, and celery. Peel and press the garlic. Grind the espresso into a fine powder. Break up the extra dark chocolate into small pieces. Mix the brown sugar and maple syrup, then set aside.

Heat the oil in a small stockpot. Add the chopped yellow onion, carrot, celery with greens and a pinch each of kosher salt and freshly-ground black pepper to the oil. Cook until the vegetables have softened, about 5 to 6 minutes. Add the garlic, ground ginger, ground coriander, ground cumin, ground cinnamon, brown sugar mixture and chipotle chilies to the vegetable mixture and sauté for another 3 minutes.

Add the pumpkin puree, vegetable broth, and coconut milk, stir, and reduce the heat to medium-low. Simmer for 30 minutes. While simmering, use an immersion blender to puree the soup in the pot, so it becomes creamy.

While the soup is simmering, in a small mixing bowl, combine the Greek yogurt, sour cream, cocoa powder and ground espresso until well-combined. Cover the bowl and refrigerate to let the flavors blend until ready to serve.

To serve, place some of the dark chocolate pieces in the bottom of the serving bowl. Spoon desired amount of soup on top. Top with a dollop of creme.