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