Pumpkin blossom soup is packed full of healthy goodness, and is just beautiful. Pumpkins are chockablock with vitamin A, magnesium, tryptophan and many more nutrients, making this soup a real health boost. The gorgeous colour just adds to its appeal. The perfect dish for when you need a pick-me-up.
Recipe and styling by Jan-Hendrik van der Westhuizen
Pumpkin blossom soup
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cups chicken broth
- 1 medium potato, peeled and roughly chopped
- 25 large, fresh squash blossoms
- 1 cup milk
- 1 medium courgette, cut into small pieces
- ½ cup fresh corn from the cob
- ½ cup double cream or crème fraîche
- 1½ teaspoons salt
- Fresh chives and flat-leaf parsley for garnishing
In a medium saucepan, melt the butter on medium heat. Add the onion and cook for about 5 minutes, stirring frequently, until lightly browned. Scoop out half of the onion and set aside. Add the broth and potato, partially cover the saucepan, and simmer on medium-low heat for 20 minutes. While the broth is simmering, prepare the squash blossoms.
Break off the stems of the blossoms. Remove the stamen in the centre of each flower and discard. Cut the blossoms crosswise into 5mm-wide strips, including the base. Add half the blossoms to the broth and simmer for 3 minutes.
In a food processor or in batches in a blender, purée the mixture and return it to the saucepan along with the milk and reserved onion. Bring to a simmer and cook for 10 minutes.
Add the courgette and corn, simmer a couple more minutes and then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden ‘streamers’).
Remove from the heat, stir in the cream, taste, and season with salt.
Serve in warm bowls garnished with few fresh pumpkin flower petals and fresh herbs.