Pumpkin Flower Soup (Sopa de Flor de Calabaza)

Name: Pumpkin Flower Soup (Sopa de Flor de Calabaza)
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: South American, Latin American
Ingredients: 237 milliliters butter; 237 milliliters diced carrots; 4 cubes chicken bouillon; 1 sprig epazote (found in Hispanic markets); 473 milliliters fresh corn kernels; 1 head garlic, minced, or to taste; 355 milliliters heavy cream; 2 larges onions, minced; 1 poblano chile, or more to taste; 946 milliliters fresh pumpkin flowers, washed and coarsely chopped; 12 servings salt and pepper to taste; 473 milliliters tomato puree; 1 liters water; 946 milliliters diced zucchini

Pumpkin Flower Soup (Sopa de Flor de Calabaza) might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains approximately 4g of protein, 27g of fat, and a total of 303 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Autumn event. This recipe is typical of Latin American cuisine. It is a good option if you're following a gluten free diet. Head to the store and pick up tomato puree, heavy cream, chicken bouillon, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

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.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

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.

Ingredients you will need

Poblano Pepper

Pepper

Seeds

Equipment you will use

Baking Sheet

Broiler

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.

Ingredients you will need

Pepper

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Vegetable

Zucchini

Carrot

Butter

Garlic

Onion

Sauce

Corn

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Chicken Bouillon Cube

Poblano Pepper

Tomato Puree

Epazote

Water

Working in batches if necessary, pour the soup into a blender and blend until smooth.

Ingredients you will need

Soup

Equipment you will use

Blender

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.

Ingredients you will need

Pumpkin Blossoms

Salt And Pepper

Cream

Soup

Equipment you will use

Sauce Pan

Equipment

Ingredients

Servings:

237milliliters

butter 237milliliters

diced carrots 4cubes

chicken bouillon 1sprig

epazote (found in Hispanic markets)473milliliters

fresh corn kernels 1head

garlic, minced, or to taste 355milliliters

heavy cream 2larges

onions, minced 1

poblano chile, or more to taste 946milliliters

fresh pumpkin flowers, washed and coarsely chopped 12servings

salt and pepper to taste 473milliliters

tomato puree 1liters

water 946milliliters

diced zucchini

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Dom Perignon Vintage Luminous Bottle with a 5 out of 5 star rating seems like a good match. It costs about 279 dollars per bottle.

Dom Perignon Vintage Luminous Bottle

he opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes. After a long period of reluctance, the wine is finally opening up. There is complete balance between the nose and the palate. Its slender, minimalist, pure, toned, athletic character is now also expressed with warmth. The fruit is pronounced and clear. The vintage's characteristic acidity is remarkably well integrated. Its persistence is mainly aromatic, grey, smoky and highly promising.The wine enjoys duality: warmth & freshness, meat & iodine pairings, cooked & raw. Spices enhance and accentuate 2008’s effervescence and densify the wine. Dom Pérignon likes playful experiences: culinary art, textures, and matters.