Cream of Pumpkin Flower Soup

This image courtesy of Joseph DeLeo


Cooking Methodsauteeing



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, peanut free, soy free, tree nut free


Mealdinner, lunch


Taste and Texturecreamy, light, savory

Type of Dishsoup


  • 2 cups rinsed and chopped pumpkin flowers, discard stems
  • ½ cup chopped onion
  • 2 tablespoons margarine
  • 4 cups milk or 2 cups fat free evaporated milk
  • 2 tablespoons all-purpose flour
  • 3 teaspoons chicken consommé granules or 3 bouillon cubes
  • 1 cup finely chopped zucchini
  • ½ cup corn kernels, fresh, frozen, or canned
  • Freshly ground black pepper to taste


  1. In a large saucepan, over medium heat, sauté pumpkin flowers and onion in 1 tablespoon margarine; when onion is translucent add 2 cups milk; lower heat and simmer for 3 minutes.

  2. Puree onion, flowers, and milk mixture in blender.

  3. In the same saucepan, melt the remaining 1 tablespoon margarine; stir flour into margarine until a thick paste is formed; continue stirring; gradually add flower mixture.

  4. When soup thickens stir in consommé, zucchini, corn, and remaining 2 cups milk; simmer for 10 minutes over low heat; stir occasionally.

  5. Season with pepper.


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