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 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

40 min

Easy

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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 servings

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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.