PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)
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 Cream Soups
Time 1h10m
Yield 12
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, Carbohydrate 16.9 g, Cholesterol 81.6 mg, Fat 27 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 16.7 g, Sodium 692.7 mg, Sugar 5.3 g
PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)
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 Cream Soups
Time 1h10m
Yield 12
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, Carbohydrate 16.9 g, Cholesterol 81.6 mg, Fat 27 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 16.7 g, Sodium 692.7 mg, Sugar 5.3 g
PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)
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 Cream Soups
Time 1h10m
Yield 12
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, Carbohydrate 16.9 g, Cholesterol 81.6 mg, Fat 27 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 16.7 g, Sodium 692.7 mg, Sugar 5.3 g
More about "pumpkin flower soup sopa de flor de calabaza recipes"
SOPA MEXICANA DE FLOR DE CALABAZA (PUMPKIN FLOWER …
From bigoven.com
Reviews 1Cuisine MexicanRatings 1Category Soups, Stews And Chili
PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA) - GLORIOUS SOUP …
SOPA DE CALABAZA ROSTIZADA (ROASTED PUMPKIN SOUP)
From eatingwell.com
SOPA DE FLOR DE CALABAZA RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine MexicanCategory Drink, MainAuthor Lisa FeatherbyTotal Time 30 mins
SOPA MEXICANA DE FLOR DE CALABAZA (PUMPKIN FLOWER SOUP)
From quench.me
PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA) PHOTOS - ALLRECIPES
From allrecipes.com
PUMPKIN BLOSSOM SOUP (SOPA DE FLOR DE CALABAZA) RECIPE - EAT …
From eatyourbooks.com
BEST PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP - DELISH
From delish.com
PUMPKIN SOUP IN A PUMPKIN RECIPE FOR FALL - PUMPKINLICIOUS
From pumpkinlicious.com
PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA) - EASY COOK FIND
From easycookfind.com
SOPA DE FLOR DE CALABAZA (PUMPKIN FLOWER SOUP)
From sitiodejoaquin.com
ALLRECIPES
PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA) - YOUTUBE
From youtube.com
11 HEARTWARMING PUMPKIN SOUP RECIPES FOR FALL - TASTE OF HOME
From tasteofhome.com
PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA) 20, NATIVE …
From recipezazz.com
PUMPKIN SOUP RECIPES
From allrecipes.com
SOPA MEXICANA DE FLOR DE CALABAZA (PUMPKIN FLOWER SOUP)
From cookingindex.com
RECIPESOURCE: SOPA MEXICANA DE FLOR DE CALABAZA (PUMPKIN …
From recipesource.com
HOW TO MAKE SOPA MEXICANA DE FLOR DE CALABAZA (PUMPKIN …
From mobirecipe.com
PUMPKIN SOUP RECIPE - HOW TO MAKE PUMPKIN SOUP - THE PIONEER …
From thepioneerwoman.com
You'll also love