Best 3 Pumpkin Flower Soup Sopa De Flor De Calabaza Recipes
In the realm of culinary delights, few dishes capture the essence of Mexican gastronomy quite like pumpkin flower soup, known locally as Sopa de Flor de Calabaza. This traditional soup is a symphony of flavors and textures, a harmonious blend of fresh ingredients that come together to create a dish that is both comforting and invigorating. From the delicate sweetness of pumpkin blossoms to the earthy undertones of roasted tomatoes, each spoonful of this soup is a journey through the rich tapestry of Mexican cuisine. Accompanying this main recipe are two delightful variations, the Sopa de Flor de Calabaza con Hongos, where succulent mushrooms lend their savory depth to the soup, and the Sopa de Flor de Calabaza con Huitlacoche, an intriguing take on the classic, featuring the unique flavor of huitlacoche, a type of corn fungus highly prized in Mexican cooking. These variations offer a tantalizing exploration into the diverse culinary possibilities of this versatile soup, inviting home cooks to embark on a culinary adventure that celebrates the vibrant flavors of Mexico.
Check out the recipes below so you can choose the best recipe for yourself!
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 Cream Soups
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
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 Cream Soups
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
FRESH PUMPKIN SOUP
This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. -Jane Shapton, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender. , Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15x10x1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside., Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Choose fresh pumpkin flowers: The fresher the flowers, the better the soup will taste. Look for flowers that are brightly colored and have no signs of wilting.
- Remove the pistils from the flowers: The pistils are the small, yellow structures in the center of the flowers. They can be bitter, so it's best to remove them before cooking.
- Use a variety of vegetables: This will give the soup more flavor and texture. Some good choices include onions, garlic, carrots, celery, and zucchini.
- Don't overcook the vegetables: You want them to be tender, but not mushy. Cook them just until they are soft.
- Add a little bit of spice: A pinch of chili powder or cumin can add a nice touch of flavor to the soup.
- Serve the soup with a garnish: A dollop of sour cream or a sprinkling of cilantro or queso fresco can add a nice finishing touch.
Conclusion:
Pumpkin flower soup is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. So next time you see pumpkin flowers at the market, be sure to pick some up and give this recipe a try.
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