Recipe by BigShotsMom
"This rich soup gets its warm spiciness from pasilla peppers and its dark depth of flavor from chocolate. We make a meal of it with an avocado-lime salad and some bread."
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sweet onion, chopped
2 large cloves
1 (15 ounce) can
low-salt chicken stock
HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce
1 (1 ounce) square
heavy cream or evaporated milk
crema or sour cream for topping
Let me start by saying that Herdez sauces are limited where I live and pasilla peppers are also non-existent so I substituted a tbsp. of minced chipotle in adobo sauce. I also used my own pumpkin puree and topped with sour cream. This was a very interesting soup for us as we've never tried anything "mole" before. Glad we did and I will be looking for more mole recipes! I am going to order some ground pasilla pepper because I am anxious to try this as written. Thanks BigShotsMom. We will be making this again:)
* Percent Daily Values are based on a 2,000 calorie diet.
HERDEZ(R) Pumpkin Mole Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 220
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Soup is what the doctor ordered to cure those winter blahs.
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