Pumpkin Flower Soup (Sopa de Flor de Calabaza)

This soup is packed with fresh vegetables and has a creamy texture.

The addition of pumpkin flowers adds a unique flavor to the soup.

This soup is high in fat and calories due to the use of heavy cream and butter.

It may not be suitable for those on a low-fat or low-calorie diet.

Pumpkin flowers are a good source of vitamins A, C, and K.
They are also rich in antioxidants and have anti-inflammatory properties.

	1 poblano chile , or more to taste
	1 cup butter
	2 large onions , minced
	1 head garlic , minced , or to taste
	4 cups diced zucchini
	2 cups fresh corn kernels
	1 cup diced carrots
	2 cups tomato puree
	6 cups water
	1 sprig epazote ( found in Hispanic markets )
	4 cubes chicken bouillon
	4 cups fresh pumpkin flowers , washed and coarsely chopped
	1 1/2 cups heavy cream
	salt and pepper to taste

1.	Roast the poblano chile directly over a gas flame or under a broiler until blackened, 3 to 5 minutes per side.
2.	Place the charred chile into a paper bag, seal, and let steam until cool enough to handle, about 10 minutes.
3.	Remove the blackened skin, stem, and seeds from the chile and cut into thin strips.
4.	Melt the butter in a large pot over medium heat.
5.	Cook and stir the onions and garlic in the melted butter until softened, about 5 minutes.
6.	Add the zucchini, corn, and carrots to the pot; cook and stir until the vegetables begin to sweat, 5 to 10 minutes.
7.	Stir in the tomato puree, water, charred poblano strips, epazote sprig, and chicken bouillon; bring to a boil.
8.	Reduce heat and simmer until the vegetables are tender, about 30 minutes.
9.	Stir the pumpkin flowers into the soup and cook until heated through, about 5 minutes.
10.	Puree the soup in batches in a blender until smooth.
11.	Return the pureed soup to the pot and stir in the heavy cream until heated through; season with salt and pepper to taste.