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Prepare a delicious homemade soup ideal for the whole family. Cream of pumpkin flower and sweet corn with that traditional Mexican flavor, serves this creamy warm soup, ideal for lunch or dinner. Even children will love it.
Clean the pumpkin flower, removing the pistil and the stem, wash perfectly.
Clean and shelling the young ears.
Roast and clean the bell pepper, and cut it into cubes.
In a saucepan, put the butter over low heat and add the chopped onion, corn kernels and about 5 fresh epazote leaves to be fried.
When these are already cooked, separate half of the corn kernels and set aside. In the saucepan add the pumpkin flower and cover so that it is cooked together with the rest of the corn kernels.
In the blender, add the pumpkin flower and corn kernels, put the milk, and liquefy quite well, since it does not strain.
In the same pan empty the mixture, add the corn kernels that had been reserved, add a teaspoon of chicken powder and salt to taste, gradually add milk until the desired consistency is obtained, add the rest of the leaves. Fresh epazote, and the chili peppers chopped and cook for about 15 more minutes until it starts to boil.
Toast cookies for soup or fry salt bread cut into cubes.
PRESENTATION
Serve the cream warm and add toasted crackers or fried bread. Enjoy.
TIPS
The corn kernels must be tender and the epazote fresh, since they give a very good flavor and that does not strain the soup.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
108.4
kcal
5.42%
Carbohydrate, by difference
12.1
g
4.03%
Protein
3.5
g
7%
Total lipid (fat)
5.6
g
8.62%
100
Do you want to know what other nutrients this recipe has?
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Ratings(6)
Nereyda De Jesus
26/11/2018 10:34:28
Me encanta la combinación
Ollintzin Rj
23/01/2017 16:47:23
que idea tan original?
Ines Miselem
17/01/2017 15:43:57
Súper rica!!
Staff
17/01/2017 15:40:23
Me encantó esta crema!
Lily Lopez
17/01/2017 15:36:55
Deliciosa!!!
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