To make the spice mix: Heat a frying pan and toast whole seeds, about 1–2 minutes or until they begin to pop. Transfer to a spice grinder (or use a mortar and pestle) and grind fine. Combine with the remaining dry spices and set aside.

To make the soup: Heat oil over medium heat in a 1.5 quart or larger stockpot. Add onion and sauté for about 5 minutes; add garlic and ginger, cook for another 2 minutes; then add diced sweet potato, salt, spices, and peanut butter. Lower heat and stir for a few minutes to combine. Add enough stock to just cover the sweet potato (around 4 cups), bring to a boil, and lower heat to a simmer. Cook for 10–15 minutes, or until sweet potato is tender. Stir in 1 ounce chopped up chocolate and let it melt. Add more chocolate gradually to your taste. Transfer to a blender (or use an immersion blender) and purée until smooth. Add more stock (or water) to get the consistency you like. Adjust to taste with salt and fresh lime juice.

To serve: Pour into bowls or soup plates, garnish to taste with pecans, pomegranate arils, and pink peppercorns. Drizzle some co-pressed citrus or pepper olive oil directly into the soup and provide more at table so everyone can drizzle to taste.