Pumpkin Soup With Red Chile (Sopa Calabaza Con Chile Rojo)

From New Mexico Magazine.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1  lb  uncooked pumpkin, peeled and cut into pieces
• 2  bay leaves, broken in half
• 2  tablespoons olive oil
• 1  medium yellow onion, chopped
• 2  garlic cloves, minced
• 1⁄2 teaspoon  red chili pepper flakes
• 6  cups  chicken stock or 6  cups broth
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon ground allspice
• 1⁄4  square  mexican chocolate
•  chopped parsley (to garnish)

Directions

1. 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.
2. 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.
3. 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.
4. Garnish with the chopped parsley and serve.