Pumpkin Mole Soup

Pumpkin and chocolate and it’s not a dessert? Crazy, right!? This thick and spicy soup is the perfect way to celebrate everything pumpkin, plus, it has substantially fewer than the 25+ ingredients in a typical  mole. Win!

Pumpkin Mole Soup
Adapted from Chez Bay Gourmet
Serves 4-6

  • 1 dried ancho or New Mexico chile, soaked in hot water
  • 2.5 T. bacon fat
  • 1 small onion, diced
  • 3 cloves garlic, coarsely chopped
  • 3/4 cup canned diced tomatoes
  • 3 cups chicken broth (or more if you want a soupier soup)
  • 1 chipotle chile canned in adobo + 1 T. adobo sauce
  • 1 oz. unsweetened baker’s chocolate (one square), melted
  • 3 cups roasted pumpkin (about half of a small pumpkin, roasted)
  • 1/2 c. full-fat coconut milk
  • salt, to taste (I used very low sodium broth, so used about 1 t.)
  1. Heat 1-1.5 T. bacon fat in dutch oven or other large pot over medium heat. Add onions and garlic and saute until starting to brown; place onions and garlic in food processor. Add tomatoes to food processor, and process until mixture is smooth. Transfer puree to a small bowl (do not clean the food processor!).
  2. Drain ancho or New Mexico chile and place in the food processor. Add one cup chicken broth, the chipotle chile, and 1 T. adobo sauce. Process until smooth.
  3. Heat 1 T. bacon fat in your pot over medium-high heat. Add ancho chile puree and cook, stirring often, until thickened and beginning to darken. Add warmed melted chocolate and stir to incorporate, then add tomato and onion puree and simmer until thick.
  4. Whisk in pumpkin, remaining 2 cups chicken broth, and coconut milk to make a thick soup. Simmer until heated through. Season to taste with salt.
  5. Optional: Top with a swirl of coconut milk and some cumin-cayenne roasted pumpkin seeds. Enjoy!
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