Keli M.: "I have never worked with pumpkin flowers before s…" Read More
7Ingredients
90Calories
45Minutes

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!

Ingredients

  • 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)

Directions

  1. Clean the flower blossoms and remove the small stems that are on the flower leaves.
  2. Cut the stem but make sure to leave about half an inch attached to the flower. Cut the flowers into thick strips.
  3. Melt butter in a pot on medium heat.
  4. Add onion and garlic and saute until they turn translucent.
  5. Add the flowers, cover the pot, and cook for 5 minutes.
  6. 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.
  7. Pour the liquefied mixture back into the pot and bring to a boil.
  8. Add the pepper and corn and serve.
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NutritionView more

90Calories
Sodium17%DV400mg
Fat4%DV2.5g
Protein16%DV8g
Carbs3%DV10g
Fiber2%DV<1g

PER SERVING *

Calories90Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat1g5%
Trans Fat
Cholesterol10mg3%
Sodium400mg17%
Potassium210mg6%
Protein8g16%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber<1g2%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Keli M. 7 Jun 2015
I have never worked with pumpkin flowers before so I was thankful for the clear direction in this recipe. I used chicken stock rather than water and doubled the corn. At the very last we add the a dollop of sour cream and mix it in!