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Recipe of Pumpkin flower soup with corn and poblano chili
Recipe

Pumpkin flower soup with corn and poblano chili

50 mins
Half
41
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Rich Mexican traditional pumpkin flower soup with corn and poblano chili.

Ingredients

10 portions
  • 1/4 cups butter
  • 1/2 onions, large finely chopped
  • 1 kilo squash blossom
  • 2 cloves garlic
  • 4 tomatoes, medium skinless and chopped
  • 1 chipotle chili, very chopped
  • 1 liter chicken consommé
  • 3/4 teaspoons salt
  • 1/2 teaspoons black pepper
  • 2 corn, shelled
  • 2 poblano peppers, roasted and deveined
  • 1/2 kilos mushroom, washed and chopped
  • 1/4 liters cream
  • 2 leaves bay (laurel)
  • thyme
  • tortilla chips, of tortilla
  • 1 avocado, in cubes

Preparation

Fry the garlic and onion in the butter until it is parboiled.
Add the poblano chili in rajas, corn kernels and the pumpkin flower clean and chopped, and leave to fry for a while.
Add the mushrooms, the chipotle chili and after 10 minutes the tomatoes, until they are cooked.
Season with salt, pepper, bay leaf and thyme.
Pour the consommé and let boil for about 20 minutes.
Before serving add the cream.

PRESENTATION

Serve in tureen and pass with a platter of chips and chopped avocado

TIPS

If you do not want the spicy soup you have to remove the chipotle pepper and 1 poblano pepper. If you want a lighter soup, remove the cream.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
jorge baylon
03/04/2018 21:36:27
Buenisima
Martha Valbuena
03/04/2017 17:05:23
Muy rica!
Anonymous
08/09/2016 13:57:50
Excelente Me encanto

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