Pumpkin Flower Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 poblano chile, or more to taste
• 1 cup butter
• 2 large onions, minced
• 1 head garlic, minced, or to taste
• 4 cups diced zucchini
• 2 cups fresh corn kernels
• 1 cup diced carrots
• 2 cups tomato puree
• 6 cups water
• 1 sprig epazote (found in Hispanic markets)
• 4 cubes chicken bouillon
• 4 cups fresh pumpkin flowers, washed and coarsely chopped
• 1 1/2 cups heavy cream
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Char the poblano chile directly over a gas flame or under a broiler, turning until blackened on all sides, about 5 minutes. Cover for 5 minutes, then peel, seed and finely chop it.

2. Melt the butter in a large pot over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 minute.

3. Add the zucchini, corn, carrots and chopped poblano. Cook, stirring often, for about 5 minutes.

4. Stir in the tomato puree and cook for 3 minutes.

5. Add the water, chicken bouillon cubes and epazote sprig. Bring to a boil, then reduce to a simmer and cook about 20 minutes until the vegetables are tender.

6. Remove and discard the epazote sprig. Stir in the washed, chopped pumpkin flowers and simmer for 3 minutes.

7. Stir in the heavy cream and heat through for 3 minutes without boiling. Season with salt and pepper to taste.

8. Ladle the soup into bowls and serve hot.