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Roasted Pumpkin Mole Soup

5 star rating
 

Submitted by: wdsn1

 

Photo by: wdsn1

Pie pumpkin puree is used in this soup, along with buttermilk and mole paste. It's flavored with chili powder and cumin, and topped with sour cream and pumpkin seeds.
 

Ingredients

  • 2 pie pumpkins, about 7 lbs
  • 4 tbsp + 1 tsp extra virgin olive oil, divided
  • 1/3 cup pepitas (pumpkin seeds)
  • 1/4 tsp ancho chili powder
  • 1 tsp brown sugar
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 2 tbsp mole paste
  • 1/2 cup water
  • 4 cups buttermilk
  • 1 1/2 tsp garlic salt
  • 1 cup sour cream
  • Zest of 1 lime
  • 1 tbsp lime juice
  • 1 tbsp snipped chives
  • Salt, to taste

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Method

Preheat oven to 450 degrees. Cut out stem from pumpkins by cutting a circle around it with a sharp knife. Carefully cut pumpkin in half and scoop out seeds. Brush each half with 1 tbsp olive oil and place, cut side down, on a baking sheet. Roast for 30-35 minutes, or until halves are softened, then cool to room temperature. Scoop out pulp and puree in a food processor in 3-4 batches, until smooth. (This can be done the day before. Store covered in refrigerator.) Should yield about 6 cups of puree. Pepitas: Preheat oven to 325 degrees. Add pepitas, chili powder, brown sugar, cumin and salt to an 8x8-inch pan. Drizzle with 1 tsp olive oil; toss to coat, then bake 8-10 minutes. (This can also be done the day before. Store in an airtight container.) To Proceed: Add mole paste and water to a small saucepan over low heat. Whisk until a thick paste forms. Remove from heat and set aside. Add pumpkin puree to a large Dutch oven. Stir in buttermilk and garlic salt. Add mole sauce; heat over medium to medium-low heat. Warm soup slowly so the flavors have a chance to develop. While soup warms, combine sour cream, lime zest, lime juice and chives. Season with salt to taste. To serve, ladle soup into bowls, then top with a generous spoonful of lime-sour cream and a sprinkling of spiced pepitas.

 

Notes: The pumpkins may be difficult to split in even halves. Smaller halves will require less baking time than larger halves. Check pumpkins for doneness after about 20 minutes. The shells will become a dark burgundy brown and the flesh will be bright orange and soft. This soup is also great as an appetizer.

 

Number of Servings: 8-12

 

Submitted by: wdsn1 ()

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