HERDEZ® Pumpkin Mole Soup

Name: HERDEZ® Pumpkin Mole Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams pumpkin puree; 118 milliliters crema or sour cream for topping; 177 milliliters heavy cream or evaporated milk; 2 large cloves garlic, minced; 946 milliliters low-salt chicken stock; 1 Tbsp olive oil; 237 milliliters HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce; 1 sweet onion, chopped; 28 grams unsweetened chocolate

HERDEZ® Pumpkin Mole Soup might be just the main course you are searching for. This recipe serves 6. One serving contains 362 calories, 13g of protein, and 19g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Not If you have pumpkin puree, garlic, low-salt chicken stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet.

Instructions

Heat the oil in a large heavy bottom saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add the onions and cook until translucent but not browned, about 8 minutes.

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Onion

Add the garlic and cook 2 more minutes.

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Garlic

Reduce heat to low; stir in pumpkin puree, chicken stock and cooking sauce. Stir to combine and simmer over low heat for about 15 minutes, stirring occasionally.

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Chicken Stock

Canned Pumpkin

Sauce

Rough-chop the chocolate and add, stirring constantly, until it melts. Be sure to scrape the bottom of the pot while stirring. Cook for another 15 minutes, stirring occasionally.

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Chocolate

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Pot

Pour the cream into a bowl and add 1/4 cup of the hot soup, stir to combine, repeat, then stir it all back into the soup. Cook on very low heat until soup is hot, about 10 more minutes, stirring every few minutes. Adjust seasonings to taste.

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Seasoning