Delicious Pumpkin Flower Soup Recipe

This recipe for pumpkin flower soup is a comforting and nourishing dish that is perfect for cooler days. The delicate flavor of the pumpkin flowers pairs beautifully with the rich broth, creating a satisfying and heartwarming soup. Serve it as a starter or as a light main course with crusty bread on the side.

Ingredients

• 2 cups pumpkin flowers, cleaned and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup diced tomatoes
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
2. Add the diced tomatoes, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15 minutes.
4. Add the diced pumpkin flowers to the pot and cook for an additional 10 minutes, until the flowers are tender.
5. Taste and adjust the seasonings as needed. Stir in the fresh cilantro before serving.
6. Ladle the pumpkin flower soup into bowls and garnish with extra cilantro leaves. Serve hot and enjoy!

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