Pumpkin Flower Soup (Sopa de Flor de Calabaza) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 8, 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! ; )
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Photo by Celina Bonita

Cooking Level: Intermediate

Home Town: Mount Airy, North Carolina, USA

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Reviewed: Aug. 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.
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Photo by gothicfaerie
Reviewed: Sep. 1, 2012
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 !
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Cooking Level: Expert

Living In: West Valley City, Utah, USA

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Reviewed: Aug. 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.
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Photo by Kaycee Stewart

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