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Sopa Mexicana de Flor de Calabaza (Mexican Pumpkin Flower Soup)

Sopa Mexicana de Flor de Calabaza (Mexican Pumpkin Flower Soup) is a traditional Mexican recipe for a classic soup of corn kernels, courgettes and pumpkin flowers in a tomato and onion base flavoured with chillies and finished with cream. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Pumpkin Flower Soup (Sopa Mexicana de Flor de Calabaza).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesMilk RecipesMexico Recipes


Ingredients:

200g fresh corn kernels (cut from the cob)
200g pumpkin flowers, washed and coarsely chopped
400g courgettes, cubed
200g butter
250ml tomato purée
1 onion, finely chopped
1 sprig epazote (found in Hispanic markets)
salt and freshly-ground black pepper, to taste
2 chicken stock cubes
jalapeño or poblano chillies, to taste, finely chopped
120ml fresh cream

Method:

Melt half the butter in a pan then stir in the corn kernels, pumpkin flowers and courgettes. Fry until the vegetables start to break down to form a stock (about 12 minutes) then add the epazote and season to taste with salt.

In the meantime, melt the remaining butter in another pan, add the finely chopped onion and fry gently until the onion is soft then stir in the tomato purée. Continue cooking until the mixture has thickened slightly then crumble in the chicken stock cubes and season to taste with salt and black pepper.

When the red sauce is ready add to the vegetables, along with 720ml water and the chopped chillies. Continue cooking until the soup has heated through and the vegetables are soft. Two minutes before stirring add the cream. Allow the mixture to heat through (but ensure it does not boil) then ladle into warmed soup bowls and serve.