| Prep: 20 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 15g | 7g | 30g |
| sugars | fibre | protein | salt |
| 15g | 5g | 6g | 0.4g |
At the heart of my culinary wanderings is an ongoing romance with the power of food to connect us – to each other, to our own pasts, and to cultures around the world. That’s why I am particularly enchanted by this recipe for the delightful Pumpkin Flower Soup. Blending the bounty of a harvest garden with the warmth and comfort we all crave in cooler seasons, this soup is a melody, composed of fresh ingredients like pumpkin and pumpkin flowers, that sings straight to the soul. It is a recipe brimming with history, harking back to my French and Creole roots, and imbued with the hearty wholesomeness of Louisiana cooking.
Unearthing the Magic of Pumpkin Flower Soup
The magic of Pumpkin Flower Soup isn’t just in its comforting warmth or its vibrant color. Drawing together the subtle sweetness of pear and apple, the earthy robustness of pumpkin, and the unexpected lightness of pumpkin flowers, it’s a symphony of flavors unlike any other. The added kick of nutmeg and cinnamon transports this soup from a simple staple to a gourmet celebration of communal dining.
This soup also contains a powerhouse of nutrients. Pumpkin is high in fiber and vitally low in calories. It’s a spectacular source of vitamin A, essential for good eyesight and a strong immune system. Apple, pear, onion, and garlic bring their own set of benefits from anti-inflammatory properties to heart health.
And let’s not forget about the pumpkin flowers, a delightful ingredient often overlooked. Not only do they add an intriguing layer of flavor, but they are also rich in calcium, iron, and vitamins C and B. Check out here for more on the health-packed prowess of these ingredients.
Familiar Yet Distinct
At first glance, those familiar with the culinary classics may compare our Pumpkin Flower Soup to the French Potage Saint-Germain, a creamy soup often made with peas. The use of creamy textures and hearty vegetables grounds this recipe in a delicious tradition. Yet, as often happens when stepping into the culinary dance of authentic Louisiana style, a thrilling twist awaits.
While it pairs well with a simple French baguette, consider serving this soup alongside rustic cornbread, taking a page from the Southern kitchen. Its hearty, sweet flavor is a classic accompaniment to fall soups. A suggested recipe may be found here.
So, from my kitchen to yours, I invite you to discover and delight in the abundance of flavor this Pumpkin Flower Soup brings. Enjoy every simmering pot, every nourishing spoonful, and every gathering it graces.
What You’ll Need
- 5 cups of water
- 2 peeled and chopped apples
- 2 peeled and chopped pears
- 1 large sugar pumpkin
- 2 cups of pumpkin flowers, cleaned and diced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 2 chopped carrots
- 1 chopped celery stalk
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground cinnamon
- 1 cup of heavy cream
- Fresh parsley for garnish
Method
Step One
Prepare your ingredients. Peel and chop the apples and pears. Make sure to clean and dice your pumpkin flowers. Peel and chop the onion and carrots, mince the garlic, and chop the celery stalk. Lastly, carefully cut open the pumpkin, scoop out the seeds and stringy flesh then cut it into large chunks.
Step Two
Heat the olive oil in a large pot over medium heat. Add in the chopped onion, minced garlic, chopped carrots, and chopped celery. Cook for a few minutes until the vegetables are soft.
Step Three
Add the large chunks of pumpkin to the pot. Stir in the peeled and chopped apples and pears. Next, mix in the diced pumpkin flowers. Continue to cook for another few minutes until the pumpkin becomes soft.
Step Four
Once the fruit and vegetables are soft, add the 5 cups of water. Stir in the salt, black pepper, ground nutmeg and ground cinnamon. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, until all the ingredients are fully cooked and tender.
Step Five
When the soup is done simmering, use an immersion blender to blend the mixture until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a standard blender and blend it in batches. Just make sure to let it cool a bit before you start blending, to avoid any hot soup splashes.
Step Six
After the soup has been blended and is smooth, stir in the 1 cup of heavy cream. Let the soup heat up again on low heat.
Step Seven
Serve your pumpkin flower soup hot, garnished with some fresh parsley on top for an added kick of flavor. Enjoy!
