Blossoms from members of the Cucurbita pepo family of squashes which include acorn squash, zucchini, summer squash and pumpkins are found in many recipes across South America. They also appear in any number of recipes in Italy, Spain, and France.
This soup, Flor de Calabaza Sopa (Pumpkin Flower Soup), is wonderfully light and makes an excellent first course or side soup we chose to preserve the texture and subtle flavors of the various ingredients, but it can also be pureed with ½ cup of cream for a sumptuously rich soup.
- 1 ½ tablespoons butter
- 1 small onion or 2 shallots
- 1-2 cloves garlic, sliced
- 18-24 squash blossoms
- 1 ear of corn, kernels removed
- 2 cups vegetable broth
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cumin
- Ground cayenne pepper, to taste
- Lime wedges for serving
Start by cleaning your blossoms. So as not to lose any of their amazing flavor by rinsing them, gently brush of any dirt with a dry soft paint brush (designated for kitchen use only – works wonders on fresh mushrooms too.) For this soup, the stems, caps, and stamens should be removed. Coarsely chop the flowers and set aside.