Recipe by 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.
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poblano chile, or more to taste
garlic, minced, or to taste
fresh corn kernels
epazote (found in Hispanic markets)
fresh pumpkin flowers, washed and coarsely chopped
1 1/2 cups
salt and pepper to taste
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! ; )
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.
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.
I used butternut squash instead of zuchinni,forgot to add the corn,used a pasilla instead of a pablano and evaporated milk for the heavy cream.Been wanting to try this since "A walk in the clouds".Very tasty !
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Flower Soup (Sopa de Flor de Calabaza)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 311
** Calories from Fat: 243
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