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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a hearty, flavorful chili in your slow cooker.
See how to put a simple Mexican twist on the steak sandwich with dipping sauce.
See how to make chicken enchiladas with a zesty tomatillo sauce.