Pumpkin flower soup - Mexican recipe

Pumpkin flower soup – Mexican recipe

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Pumpkin blossoms are a very tasty dish and are part of the Mexican culinary tradition. The flowers have a strong fragrance.

It is better to buy it on the market fresh, not treated like an ornamental flower with sulfates and pesticides. Also, it cannot be stored in the refrigerator for more than 24 hours, so buy it right before you plan to prepare it.

Before use, wash with water and hang from the stem to dry thoroughly. Next, cut the stem and sepals that grow at the base of the flower. Remove the stamens and pistils from the inside of the pumpkin flower.

You can cook it into delicious salads, omelets, stews, soups, and more, as in the following recipes.

material: For 4 people

  • 5 pumpkin flower rolls
  • 2 cups chicken soup or 1 Knorr Swiss bouillon cube
  • 1 tomato
  • 1 slice of onion
  • 1 clove of garlic
  • 1 pinch of black pepper
  • Butter flavor frying collection
  • Salty to your liking

Preparation:

Clean the pumpkin flowers using only the petals and set aside.

Finely chop the tomatoes, onions, and garlic in a blender, season them, and stir-fry them with butter in a soup container.

Add black pepper and broth (or 2 cups water and Knorr cubes).

When it boils, add the flowers, cover and leave on low heat for about 5 minutes, then turn off the heat and enjoy.

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