PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)
I fell in love with this soup in Mexico. I used to export my own cans of it (yes, Campbell's sells it in Mexico) ... so I had to get the recipe for myself, especially since I am growing pumpkins and have tons of flowers in my garden! Also I plan to can it. If Campbell's can, so can I! You can substitute other squash flowers; if you don't have epazote, tarragon is a good substitute.
Provided by Shanda
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper.
- Melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes.
- Working in batches if necessary, pour the soup into a blender and blend until smooth. Pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well, and add salt and pepper to taste.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 16.9 g, Cholesterol 81.6 mg, Fat 27 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 16.7 g, Sodium 692.7 mg, Sugar 5.3 g
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kevin Charriez
[email protected]I'm a vegetarian, so I omitted the chicken stock from this recipe. The soup was still very flavorful and satisfying.
Mezanmi
[email protected]I'm allergic to pumpkin flowers, so I substituted zucchini flowers instead. The soup turned out great!
Hodan Ahmed
[email protected]This soup was a bit too time-consuming to make. I think I'll try a different recipe next time.
Allen Mason
[email protected]I followed the recipe exactly, but my soup didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Amanda Holloway
[email protected]This soup was a bit too bland for my taste. I think it could have used a little more salt and pepper.
Marcedes Dunlap
[email protected]I added a few extra spices to this soup to give it a little more depth of flavor. I think it turned out great!
Mimi Rased
[email protected]This soup is a great way to use up leftover pumpkin flowers. I always have a few extra after making stuffed pumpkin flowers, and this is a delicious way to use them up.
Neha Rajput
[email protected]I'm definitely going to make this soup for my next dinner party. It's sure to impress my guests.
Winnie mwende22
[email protected]This soup looks absolutely delicious! I can't wait to try it.
Saad Raza Khan
[email protected]I love the vibrant color of this soup! It's so inviting and makes me want to dive right in.
Deejay Sarz The king
[email protected]I wasn't sure what to expect with this soup, but I was pleasantly surprised. It's creamy and flavorful, with a hint of sweetness from the pumpkin flowers.
kazuma
[email protected]This is the perfect soup for a light and refreshing meal. It's also very easy to make, which is always a plus.
Zohaib Asgher
[email protected]This soup was a delightful surprise! The pumpkin flower flavor was delicate and unique, and the addition of zucchini and corn added a nice sweetness and texture.