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Cream of Pumpkin Flower Soup
- 2 cups rinsed and chopped pumpkin flowers, discard stems
- ½ cup chopped onion
- 2 tablespoons margarine
- 4 cups milk or 2 cups fat free evaporated milk
- 2 tablespoons all-purpose flour
- 3 teaspoons chicken consommé granules or 3 bouillon cubes
- 1 cup finely chopped zucchini
- ½ cup corn kernels, fresh, frozen, or canned
- Freshly ground black pepper to taste
Directions:View on Cookstr
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