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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Zaafer Mehdi
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved the bright green color, and they thought the soup tasted delicious.
MD.TANVIR AHMED
[email protected]I'm not a big fan of pumpkin flowers, but I was pleasantly surprised by this soup. The flavors are very well-balanced, and the soup is very creamy and smooth.
Trish O.
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is incredible, and it's a great way to impress your guests.
Rohim Miya
[email protected]I made this soup for a party, and it was a huge hit! Everyone loved the unique flavor and the beautiful green color.
OK E445
[email protected]This soup is a great way to use up leftover pumpkin flowers. It's also a healthy and delicious meal that the whole family will enjoy.
Christian Cubas
[email protected]I love this soup! It's so flavorful and comforting. I especially like the addition of the poblano pepper, which gives it a nice kick.
Aki Raza
[email protected]This was a delicious and easy-to-make soup. I used fresh pumpkin flowers from my garden, and they added a beautiful color and flavor to the dish. I will definitely be making this again.
Jat Wad
[email protected]This soup is amazing! The flavors are so well-balanced, and the texture is creamy and smooth. I love the addition of the pumpkin seeds for a bit of crunch.
Aijuka Miria
[email protected]I've never had pumpkin flower soup before, but I'm glad I tried this recipe. It's so light and flavorful, with a beautiful green color. I'll definitely be making this again.
Justin “Jxstin” B
[email protected]This pumpkin flower soup is a delightful surprise! The vibrant green color is so inviting, and the flavor is delicate and savory. I especially love the hint of sweetness from the corn. It's the perfect comfort food for a chilly day.