Creamy vegetable soup with pumpkin flowers

    1 hour 10 min

    This is a Mexican soup also known as sopa de flor de calabaza. It's packed with courgettes, sweetcorn, carrots and chopped pumpkin flowers. Serve with crusty bread rolls or corn bread.

    4 people made this

    Makes: 12 

    • 1 red pepper
    • 225g butter
    • 2 large onions, finely chopped
    • 1 head garlic, finely chopped or to taste
    • 500g diced courgettes
    • 310g sweetcorn kernels
    • 130g diced carrots
    • 500g tomato puree
    • 1.5 litres water
    • 1 sprig epazote
    • 4 cubes chicken stock
    • 4 cupfuls fresh pumpkin flowers, washed and coarsely chopped
    • 350ml double cream
    • salt and pepper to taste

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil. Cut the red pepper in half from top to bottom; remove the stem and seeds and place the pepper cut side down, onto the prepared baking tray. Cook under the preheated grill until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl and tightly seal with cling film. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper.
    2. Melt the butter in a large saucepan over medium-low heat and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned and add the courgettes, sweetcorn and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water and add the epazote, chicken stock cubes and peeled red pepper. Bring the mixture to the boil, reduce heat and simmer for about 10 minutes.
    3. Working in batches if necessary, pour the soup into a liquidiser and blend until smooth. Pour the blended soup into a large saucepan and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well and add salt and pepper to taste.


    Epazote can be purchased in Hispanic speciality shops or online.
    Pumpkin flowers can be purchased in very specialised green grocers or Farmer's markets.

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    Reviews in English (4)


    It so delicious! Thanks for the recipe! I use to have it all the time in Mexico and forgot how to make it!... Everyone should try it and you would love it! ; )  -  08 Sep 2009  (Review from Allrecipes US | Canada)


    Loved it!!! My husband and 22 month old loved this recipe. I wanted to use up the pumpkin flowers I had in our garden, but I did not want to fry them--like so many other recipes call for. I found this recipe, and followed it exactly...although I did put in more pumpkin blossoms. We ate it up. The next day we put the leftovers over white rice as a sauce, and it was delicious. was a lot of work, but I will make this again.  -  09 Aug 2011  (Review from Allrecipes US | Canada)


    I used butternut squash instead of zuchinni,forgot to add the corn,used a pasilla instead of a pablano and evaporated milk for the heavy cream.Been wanting to try this since "A walk in the clouds".Very tasty !  -  01 Sep 2012  (Review from Allrecipes US | Canada)