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Description
This is a seasonal recipe as Pumpkins are in their prime during the autumn and winter months. We advise preparing this recipe we Pumpkin is ripe as it will add to the flavor of the recipe. This Pumpkin Flower Soup is delicious as an after-school snack for the kids or a snow day lunch. Let us know about your experience preparing the Pumpkin Flower Soup recipe in the comments below. We are excited to read about your thoughts!
Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. butter
- 1 onion (small, peeled and chopped)
- 1 garlic clove (peeled and minced)
- 1 bunch pumpkin (zucchini, and squash flowers)
- 2 cups chicken stock (or water)
- 1 poblano pepper (seeded, grilled, and peeled)
- 1/2 cup corn kernels (cooked)
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Directions
- Clean the flower blossoms and remove the small stems that are on the flower leaves.
- Cut the stem but make sure to leave about half an inch attached to the flower. Cut the flowers into thick strips.
- Melt butter in a pot on medium heat.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium400mg17% |
| Potassium210mg6% |
| Protein8g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber<1g2% |
| Sugars5g |
| Vitamin A8% |
| Vitamin C4% |
| Calcium15% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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