Pumpkin Flower Soup
Sopa de Flor de Calabaza is a light, traditional Mexican soup made from the edible flowers of the squash plant, typically simmered in a broth with vegetables like corn, zucchini, and tomatoes. It's a seasonal delicacy, especially popular during the rainy season when squash blossoms are abundant.
🍽️ Nutrition at a glance
This soup is generally low in calories and fat, making it a light meal or starter. It provides a good source of vitamins A and C from the squash flowers and vegetables, along with some minerals like potassium.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 4 g |
| Carbs | 12 g |
| Fat | 2.5 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 450 mg |
| Vitamin A | 1200 IU |
| Vitamin C | 15 mg |
| Potassium | 350 mg |
| Iron | 1.2 mg |
| Calcium | 40 mg |
| Magnesium | 25 mg |
| Phosphorus | 60 mg |
| Vitamin K | 8 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it celebrates the use of every part of the squash plant, reflecting a resourceful culinary tradition. Nutritionally, the delicate flowers are packed with antioxidants and are a unique, edible floral ingredient.
