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Pumpkin Flower Soup (Sopa de Flor de Calabaza)

Pumpkin Flower Soup (Sopa de Flor de Calabaza)

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alemana

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 725 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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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Reviews

Celina Bonita
10
9/9/2009

It so delicious! Thanks for the recipe! I use to have it all the time in Mexico and forgot how to make it!... Everyone should try it and you would love it! ; )

karuka77
8
8/9/2011

Loved it!!! My husband and 22 month old loved this recipe. I wanted to use up the pumpkin flowers I had in our garden, but I did not want to fry them--like so many other recipes call for. I found this recipe, and followed it exactly...although I did put in more pumpkin blossoms. We ate it up. The next day we put the leftovers over white rice as a sauce, and it was delicious. Thanks....it was a lot of work, but I will make this again.

Kaycee Stewart
0
8/8/2014

I loved it....I make it every year and this year I almost waited too long....my husband loved it, I loved it.....it's part of our late Summer ritual.