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Sopa de flor de calabaza

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

By Lisa Featherby
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Sopa de flor de calabaza
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.


  • 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


  • 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.


Drink Suggestion: A light Mexican lager. Drink suggestion by Max Allen