PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA) RECIPE ...
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
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 AND SUNFLOWER SEED BREAD RECIPE | ALLRECIPES
Around Halloween, our babysitter would take the pumpkin seeds from the carved pumpkins, roast them a few minutes in the oven, and then make this bread. You can also use store brought seeds if you prefer.
Provided by TANAQUIL
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 1 2-pound loaf
Number Of Ingredients 9
Steps:
- Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.
Nutrition Facts : Calories 148 calories, CarbohydrateContent 24.1 g, FatContent 4.8 g, FiberContent 3.8 g, ProteinContent 5.1 g, SaturatedFatContent 0.7 g, SodiumContent 158 mg, SugarContent 4.9 g
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PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA) RECIPE ...
From allrecipes.com
Reviews 5
Total Time 1 hours 10 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes
Calories 310.9 calories per serving
- 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.
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