Mexican Mole’ Pumpkin Coconut Soup

This week I picked the last marigolds from the garden, and harvested lots of fennel seed, chives and thyme. Loads of tomatoes, beets too, and butternut squash. With a chill in the air, and now having weathered our first snow of the season, my yearly reluctance to jump into autumn is fading a little, because I do love the trees dressed in red and gold, and the whole seasonal foodscape shifts. Warming trends. And pumpkin fever.

IMG_4532This soup is special and so good  – my family adored it at a recent birthday celebration. The amazing combination of smooth silky pureed pumpkin and coconut milk, browned butter onion and garlic, some heat – with the elusive, wonderful flavor of a Mexican mole’ make an addictive, healthy soup that can double as a fabulous dip if you choose. Savory Spice Shop’s Mexican Mole’ powder – a combination of chilies, cocoa, sesame seeds, cinnamon, garlic, anise and cloves – happened to be in my pantry, if you don’t happen to have it on hand – no worries, the recipe provides…

IMG_4537 (2)Can you practically taste it? Oh my ….

Mexican Mole’ Spiced Pumpkin Coconut Soup

Makes 4-5 cup servings

  • 1 1/2 c. finely chopped onion (1 smallish onion)
  • 3-4 large cloves minced garlic
  • 2 tbsp. butter (or coconut oil for vegan version)
  • 1 can full fat coconut milk, warmed and shaken (reserve several tablespoons for drizzle/garnish, if desired)
  • 1 can pureed pumpkin (or 2 cups baked and pureed pie pumpkin)
  • 3 tbsp. Mexican Mole’ powder OR 1 tbsp.cocoa powder, 1 1/2  tbsp. spicy chili powder, 1 tsp. cinnamon, pinch cloves and allspice
  • additional chili powder, to taste (I added up to 2-3 more tbsp)
  • 1 tsp. coriander, or minced cilantro if desired
  • 1/2 tsp.salt or to taste
  • a drizzle, a dollop – of honey, to taste
  • vegetable or chicken stock, to thin soup if necessary

Soup Garnish

  • roast and salted pepitas
  • reserved coconut milk, or coconut yogurt or sour cream

Place butter in large pot over medium high heat and swirl in pan until you can see it has turned a golden brown. Drop in onion and garlic, and stir quickly to cover the pan’s bottom, then let cook several minutes at a time, to brown nicely. Adjust stove heat to medium low, and add coconut milk and pumpkin to pot all at once. Whisk to blend, add seasonings, and bring to low simmer. After a few minutes, taste, and adjust seasonings if necessary. How is the consistency? A little thick? Add a bit of vegetable or chicken stock to thin. Serve soup in bowls or mugs, garnish with a drizzle of warm coconut milk, (coconut yogurt or sour cream) and pass the pepitas with love and a smile.

IMG_4558 (3)

 

And may I suggest – mmmmmm – having happily discovered for myself  – that this soup, when slightly cooled, thickens up just perfectly to create a WONDERFUL dip. Try it for your next fall party, served with warmed tortilla chips, sliced jicama, red, yellow and orange bell pepper strips, or your favorite dippers. 🙂

Fall Blessings to each of you!

6 thoughts on “Mexican Mole’ Pumpkin Coconut Soup

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