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Cream of Pumpkin Flower Soup

Cream of Pumpkin Flower Soup Recipe

  • 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
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