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Vanessa Cruz

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Recipe

Mexican Pumpkin Flower Soup

40 min
Easy
9
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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.
Learn more about Vanessa Cruz

Ingredients

4 servings
  • 1 bunch of squash blossom
  • 250 grams of tomato
  • 250 grams of corn dough
  • 1 piece of onion
  • 2 liters of chicken soup
  • 3 spoonfuls of lard
  • 3 spoonfuls of 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    581
    kcal
    29%
    Carbohydrates
    67.8
    g
    23%
    Proteins
    19.0
    g
    38%
    Lipids
    27.1
    g
    42%
    Fiber
    4.7
    g
    9.5%
    Sugar
    10.5
    g
    12%
    Cholesterol
    39.2
    mg
    13%
    Esha
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