Pumpkin Soup With Red Chile (Sopa Calabaza Con Chile Rojo)
- Place the peeled pumpkin pieces and bay leaves in a large heavy pot or Dutch oven. Pour enough water to completely cover the pumpkin. Cover the pot, bring to a boil, reduce the heat to medium and cook for 45 minutes or until the pumpkin is soft. Drain the pumpkin, remove the bay leaves. Let the pumpkin cool and reserve.
- Heat oil in a heavy soup pot, add the onion and cook over low heat for 3-4 minutes or until just soft, add the garlic and parsley and cook another 1-2 minutes. Place the pumpkin, in 2 or 3 batches in a blender or food processor. Add a little of the chicken broth each time and blend until smooth. Add the onion, garlic and chile flakes to the last batch.
- Pour the mixture back into the soup pot, add the rest of the chicken broth, salt, pepper, allspice and chocolate and cook over low heat, stirring occasionally, until warmed through.
- Garnish with the chopped parsley and serve.