Pumpkin flowers in your pumpkin soup? Try it! Not only does this taste good, it looks cute too. How do you use your pumpkin flowers in your kitchen?
PUMPKIN FLOWER SOUP
Ingredients:
2 tbsp olive oil
1 small onion, diced
1 ½ medium size zucchini, cubed
15 pcs squash blossoms, washed & cleaned
1 Maggi Chicken Cube
2 cups water (or more if needed)
¾ cup Nestle All Purpose Cream
1 Maggi Magic Sarap
pepper (to taste)
Procedure:
1. In a large pot over medium heat, heat olive oil until hot. Then add onion and sauté until translucent.
2. Add the zucchini and cook for an additional 3-5 minutes until it softens.
3. Once that is done, add the squash blossoms and cook for another minute.
4. Add the water, Maggi Magic Chicken Cube and Nestle All Purpose Cream and wait for it to simmer.
5. Blend the soup using a blender and strain it to avoid any lumps.
6. Once strained, add back into the pot and bring to a simmer. Add your Maggi Magic Sarap and pepper then serve. Makes 4 servings.
