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Sopa de Flor de Calabaza (Pumpkin flower soup)

Recipe By : Patricia Wriedt – Mexico City –


  • 1 cup Fresh maize grains
  • 2 cups Pumpkin flowers*
  • 2 cups Zucchini cut into cubes
  • ½ cup Butter
  • ½ cup Butter for the tomatoes
  • 1 cup Red tomatoes pure
  • 1 Onion chopped
  • Epazote
  • Salt and pepper
  • 2 chicken flavor cubes
  • Jalapeno peppers or poblano
  • ½ cup Fresh cream

*Pumpkin Flowers need to be washed and prepared just cutting the flower and a little shot in cubes.


Put one of the 1/2 cup butter in a pan and add the maize grains, add the zucchini and the flowers, fry in the butter just until the vegetables make stock, add the epazote and salt.

A while in a sauce pan put the other 1/2 cup of butter, add the onion chopped (or better if made a pure too) let the butter appears on top, add the red tomatoes pure.

Cook until seasoning, adding salt and pepper and chicken cubes. Be careful with the salt. When the red sauce is ready add to the soup, and then add 3 cups of water, finally add the chiles cut in pieces.

If you use poblanos instead of jalapeños you will need to peel them before as usual. Let cook until the vegetables are soft and just two minutes before serving add the cream. With cream the soup doesn’t have to boil.

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