Cream of Pumpkin Flower Soup

1. 1

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

2. 2

   Puree onion, flowers, and milk mixture in blender.

3. 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. 4

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

5. 5

   Season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.