In a medium saucepot over moderate heat, melt butter. Saute onion with a pinch of salt until translucent, then stir in garlic and the chile pepper. Continue to saute, stirring frequently, until the peppers are tender. Add the blossoms and cook just until wilted, about 45 seconds. Season with cumin and stir in broth. Bring to a simmer and cook for 5 minutes.
Taste, adjust seasonings accordingly. Serve with sour cream as is or puree.
A recipe from http://kitchenmouse.rozentali.com/2010/09/flor-de-calabaza-sopa-squash-blossom-soup/
Posted by Cori Rozentāle on .