Pumpkin Soup with Chocolate and Chipotle

Ingredients

• 3 pounds cubed pumpkin flesh (or other winter squash; from about a 4.5 pound pumpkin), (fresh or frozen)
• 3 tablespoons grapseed oil, divided
• Sea salt and freshly ground black pepper
• 1 and 1/2 large yellow onions, cut into 1/2-inch slices
• 1 head garlic (about 12 cloves), cloves separated and peeled
• 1/2 small habañero chile, seeded
• 6 cups stock, chicken or vegetable (I used 4 cups chipotle chicken stock and 2 cups pumpkin juice)
• 1 teaspoon ground chipotle
• 4 – 8 ounces good quality chocolate

Preparation

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