2tablespoonsdiced *pipicha + fresh sprigs to garnish soup*cilantro or papalo can be used as substitute
2teaspoonspink Himalayan sea salt
2tablespoonsbutter or bacon grease
Add butter to saucepan on medium heat. Once melted, add onions and one teaspoon salt. Stir onions until they become translucent, then add diced garlic, diced chile pepper, and corn/huitlacoche mix. Stir until garlic begins to brown.
Add milk and pumpkin/squash flower. Bring to a simmer. Add diced pipicha and blend until smooth with an immersion blender. Continue to simmer for 2-3 minutes, adding up to another teaspoon of salt to taste. If you don't have an immersion blender (see link below recipe for the immersion blender we recommend), you'll want to finish cooking the soup, then blend it in a food processor before serving.
Ladle/pour soup into bowls or cups. Garnish with shredded colby-jack cheese and pipicha sprigs (use cilantro as a substitute). Serve warm and enjoy the rich, earthy flavor!