Sopa de Flor de Calabaza

By polloazul

Diana Kennedy

Ingredients

• 40 large pumpkin flowers (about 1 pound; 3 bunches in Mexico), plus 12 more for garnish
• 1/2 small white onion, finely chopped
• 3 T. butter plus 2 T.
• 2 cups flavorful chicken broth, preferably homemade
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• Sprig of fresh epazote
• 1/3 cup crema or beaten crème fraîche, for garnish
• 1/3 cup toasted hulled pumpkin seeds (pepitas), for garnish

Preparation

Step 1

Stem the flowers and strip off the sepals, chop the 40 flowers, and saute in butter with the onion. Cover and cook flowers until tender. Add the 2 cups of chicken broth and blend to a puree in a blender. Return soup to a pan and add 1 1/2 cups of whole milk and cook for a few minutes. Add the cream and heat through. Add the epazote for flavor.

Garnish with the additional flowers, lightly sauteed in more butter. Put soup into serving bowls, add 2 flowers per serving, dollop with crema, and sprinkle with pepitas.