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Recipe

Mexican Pumpkin Flower Soup

40 mins
Low
11
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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 portions
  • 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.

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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
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Ratings (1)
Guillermo Senties
25/08/2020 20:59:16
Muy sabrosa

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