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Recipes

Soups

Vegetable soups

Mexican pumpkin flower soup

Vanessa Cruz

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Recipe

Mexican Pumpkin Flower Soup

Name: Mexican Pumpkin Flower Soup
Prep time: 40 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 bunch squash blossom; 250 grams tomtato; 250 grams corn dough; 1 onion; 2 liters chicken soup; 3 tablespoons lard; 3 tablespoons oil; salt, and pepper

40 mins

Low

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Vanessa Cruz

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A rich pumpkin flower soup with all the Mexican style to enjoy. It is not very difficult to make and you will have a soup to share delicious.

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Ingredients

4 portions

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1 bunch squash blossom
250 grams tomtato
250 grams corn dough
1 onion
2 liters chicken soup
3 tablespoons lard
3 tablespoons oil
salt, and pepper

Preparation

The flowers are washed perfectly and cut into medium pieces. The onion is finely chopped. The tomato is ground.

Put all the ingredients in a pan with hot oil and fry them. When they are golden, add the broth, previously seasoned with salt and pepper.

Apart, mix the dough, butter and salt, making some balls the size of a marble, cupping them with your finger. These balls are added to the broth, and when they are well cooked, hot soup is served. You can, if desired, add a little hot sauce.