Name: Sopa de flor de calabaza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 40 gm butter, coarsely chopped; 80 gm mild pancetta, finely diced; 1 onion, finely chopped; 5 garlic cloves, finely chopped; 1½ litres (6 cups) chicken stock; 20 zucchini flowers, stamens removed, zucchini and flower separated, zucchini thinly sliced, 16 flowers torn, 4 flowers reserved, to serve; 2 corn cobs, kernels removed; 2 vine-ripened tomatoes, coarsely chopped; 1 cup (loosely packed) coriander, finely chopped; For drizzling: olive oil; To serve: pickled jalapeños

Sopa de flor de calabaza

Australian Gourmet Traveller Mexican recipe for sopa de flor de calabaza (pumpkin flower soup).

Serves 4

Prep

15M

Cook

15M

Total

30M

Squash and pumpkin flowers are a popular ingredient in many Mexican cuisines. This soup is traditionally made with pumpkin flowers and cream, but we’ve tweaked the recipe to make it more like a broth, and used zucchini flowers, which are more readily available here in Australia.

Ingredients

40 gm butter, coarsely chopped

80 gm mild pancetta, finely diced

1 onion, finely chopped

5 garlic cloves, finely chopped

1½ litres (6 cups) chicken stock

20 zucchini flowers, stamens removed, zucchini and flower separated, zucchini thinly sliced, 16 flowers torn, 4 flowers reserved, to serve

2 corn cobs, kernels removed

2 vine-ripened tomatoes, coarsely chopped

1 cup (loosely packed) coriander, finely chopped

For drizzling: olive oil

To serve: pickled jalapeños

Method

Main

1.Melt butter in a large saucepan over medium-high heat, add pancetta, onion and garlic and stir until tender (3-5 minutes). Add stock, zucchini, torn flowers, corn and tomato, simmer until vegetables are tender (5-7 minutes), add coriander and season liberally to taste. Divide soup among bowls, drizzle with a little oil, scatter with reserved flowers and serve hot with pickled jalapeños to the side.