PUMPKIN FLOWER RECIPES

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PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA) RECIPE ...



Pumpkin Flower Soup (Sopa de Flor de Calabaza) Recipe ... image

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

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 14

1 poblano chile, or more to taste
1 cup butter
2 large onions, minced
1 head garlic, minced, or to taste
4 cups diced zucchini
2 cups fresh corn kernels
1 cup diced carrots
2 cups tomato puree
6 cups water
1 sprig epazote (found in Hispanic markets)
4 cubes chicken bouillon
4 cups fresh pumpkin flowers, washed and coarsely chopped
1?½ cups heavy cream
salt and pepper to taste

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, CarbohydrateContent 16.9 g, CholesterolContent 81.6 mg, FatContent 27 g, FiberContent 3.1 g, ProteinContent 3.9 g, SaturatedFatContent 16.7 g, SodiumContent 692.7 mg, SugarContent 5.3 g

PUMPKIN FLOWER SOUP RECIPE | YUMMLY



Pumpkin Flower Soup Recipe | Yummly image

This is a seasonal recipe as Pumpkins are in their prime during the autumn and winter months. We advise preparing this recipe we Pumpkin is ripe as it will add to the flavor of the recipe. This Pumpkin Flower Soup is delicious as an after-school snack for the kids or a snow day lunch. Let us know about your experience preparing the Pumpkin Flower Soup recipe in the comments below. We are excited to read about your thoughts!

Provided by Madeleine Cocina

Categories     Soups

Total Time 45 minutes

Yield 4

Number Of Ingredients 7

1 teaspoon butter
1 onion small, peeled and chopped
1 garlic clove peeled and minced
1 bunch pumpkin zucchini, and squash flowers
2 cups chicken stock or water
1 poblano pepper seeded, grilled, and peeled
1/2 cup corn kernels cooked

Steps:

  • Clean the flower blossoms and remove the small stems that are on the flower leaves.
  • Cut the stem but make sure to leave about half an inch attached to the flower. Cut the flowers into thick strips.
  • Melt butter in a pot on medium heat.
  • Add onion and garlic and saute until they turn translucent.
  • Add the flowers, cover the pot, and cook for 5 minutes.
  • Remove from heat and add to a food processor. Liquefy the ingredients and add a small amount of water, salt and ground black pepper to the mixture.
  • Pour the liquefied mixture back into the pot and bring to a boil.
  • Add the pepper and corn and serve.

Nutrition Facts : Calories 90 calories, CarbohydrateContent 10 grams, CholesterolContent 10 milligrams, FatContent 2.5 grams, FiberContent 1 grams, ProteinContent 8 grams, SaturatedFatContent 1 grams, SodiumContent 400 milligrams, SugarContent 5 grams

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