Roasted Pumpkin Mole
FYT Health Foods is a meal prep service based out of the Village at Grand Traverse Commons in Traverse City. They performed a cooking demonstration sponsored by TLD at the Groundwork Center’s recent Farms, Food & Health Conference in late September. Here’s their recipe!
1 quartered roasted pie pumpkin
1 small diced yellow onion
1 small diced red bell pepper
4 garlic cloves, peeled and minced
1 small diced tomato
2 quarts vegetable broth
4 quarts almond milk
1 tbsp kosher salt, to taste
1 tsp ground black pepper
2 tbsp coconut oil
1 Ancho chile with a spoonful of Adobo sauce
¼ cup Mole Spice
Mole Spice mix:
2 tbsp cinnamon
2 tsp allspice
1 tsp nutmeg
1 tsp clove
1 tbsp turmeric
3 tbsp cumin
3 tbsp smoked paprika
2 tbsp coconut sugar
1/4 cup cocoa powder
• Greek yogurt
• Pumpkin Seeds
1. Pre-heat oven to 400 degrees. Place foil on a cookie tray or sheet tray. Cut top of the pumpkin off and cut into quarters. Remove seeds and save for toasting and optional garnish. Place on tray and drizzle olive oil over each piece top to bottom. Season with a pinch of salt and pepper. Roast in the oven for 15 mins or until tender.
2. Remove from oven and let cool. Once cool, remove skin and set aside.
3. Small dice all the vegetables. Place pot on the stove over low heat, add coconut oil and vegetables. Once vegetables are soft or translucent, add the pumpkin and season with salt, pepper, and Mole spice.
4. Slowly add vegetable stock and almond milk while stirring constantly.
5. Use hand blender (or counter blender) to blend soup to a puree or only halfway to have a thicker consistency. If you like thinner soups just add more almond milk or vegetable stock.
6. Top with any or all optional garnishes and serve.
Equipment: 5-quart stock pot, hand blender/counter blender, spoon
Recipe is courtesy of FYT Health Foods, a Traverse City healthy meal prep service based out of Village at Grand Traverse Commons. Learn more at https://www.fuelyourtomorrow.com.