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Pumpkin Mole (Sauce)

This thick and flavorful pumpkin mole gets a fall sweetness from roasted pumpkin. Great with chicken, beef or over your favorite enchiladas.Yield: 2 1/2 c mole sauce

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings: 5 people
Calories: 82 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • ¼ medium pie pumpkin, seeded*
  • 2 dry ancho chilies stemmed
  • 2 Tbsp almonds
  • 1 ½ tsp canola oil
  • ½ white onion, peeled and chopped
  • 3 garlic cloves, peeled
  • 1 tomato, quartered
  • ½ tsp salt
  • ¼ tsp cinnamon
  • Pinch cloves, ground
  • 1 c vegetable broth (we prefer low sodium)

Instructions

    Cup of Yum
  1. Preheat the oven to 375F. Place the pumpkin quarter, skin side down on an aluminum-foil-lined baking ban. Roast for 1 ½ - 2 hours, until the pumpkin is soft. Remove the pumpkin from the oven and let cool slightly.
  2. While the pumpkin is roasting, toast the ancho chilies and almonds in a large, dry sauté pan over medium heat until fragrant, 1-2 min.
  3. Remove from the pan and place the chilies in a medium bowl. Cover with boiling water and let the chilies rehydrate for 10-15 minutes.
  4. Heat ½ tsp oil in the sauté pan and add onions and garlic. Cook over medium-high heat until the onions begin to brown, 4-5 min.
  5. When the pumpkin is cool enough to touch, remove the skin and place the roasted pumpkin flesh in the bowl of a food processor. Add toasted almonds, rehydrated peppers, sautéed onions and garlic, tomato, salt, cinnamon and cloves. Puree until smooth, adding ½ c of chili soaking liquid, or more, to create a smooth paste.
  6. Heat 1 tsp oil in the sauté pan and pour the pureed mixture into the hot oil. Sauté for 4-5 minutes, stirring frequently, as the paste darkens.
  7. Add the broth and bring the mixture to a simmer over medium heat. Cook for 7-10 minutes, stirring often, until the mole is smooth and thick.
  8. Serve with baked chicken, pork or beef. Or refrigerate the mole for up to 1 week.

Notes

  • *Quick Tip: This mole will take less time to make if you already have cooked pumpkin or pumpkin puree on hand. You will need roughly 2 c of roasted pumpkin cubes. Or 1 c of pumpkin puree.

Nutrition Information

Calories 82kcal (4%) Carbohydrates 10.9g (4%) Protein 3.2g (6%) Fat 3.6g (6%) Sodium 392mg (16%) Fiber 3.8g (15%) Sugar 3.6g (7%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 82

% Daily Value*

Calories 82kcal 4%
Carbohydrates 10.9g 4%
Protein 3.2g 6%
Fat 3.6g 6%
Sodium 392mg 16%
Fiber 3.8g 15%
Sugar 3.6g 7%

* Percent Daily Values are based on a 2,000 calorie diet.