Ingredients with Measurements:
- 2 cups pumpkin flowers, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
2. Add the chopped pumpkin flowers, cumin powder, paprika, and chili flakes to the pot. Stir well to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10-15 minutes, or until the pumpkin flowers are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
6. Serve hot and garnish with additional chili flakes or chopped pumpkin flowers, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Pumpkin flowers can be substituted with zucchini flowers or butternut squash flowers.
- Vegetable broth can be substituted with chicken broth or water.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different spices such as turmeric or coriander for a different flavor profile.
- Top with croutons or toasted pumpkin seeds for added texture.
Tips and tricks:
- Be sure to remove the stamen from the center of the pumpkin flowers before chopping.
- Use fresh pumpkin flowers for the best flavor.
- Adjust the amount of chili flakes to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil and a sprinkle of chili flakes.
Garnishes:
- Chopped pumpkin flowers
- Chili flakes
- Croutons
- Toasted pumpkin seeds
Pairings:
- Serve with a crusty bread or a side salad.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add additional vegetable broth or water to thin it out.
Food safety advice:
- Be sure to thoroughly wash the pumpkin flowers before using.
Food history:
- Pumpkin flowers are a common ingredient in Mexican cuisine, often used in soups and stews.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a starter or a light meal.
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