Castilian-Manchego Style Pumpkin Flower Stew

Ingredients

In this Castilian-Manchego adaptation, the Mexican Guiso de flor de calabaza is transformed into a traditional Spanish stew. The original dish is typically spicier and includes ingredients like chili peppers and Mexican spices. In the Castilian-Manchego version, the spices are mellowed down, and the flavors are enhanced with the addition of Spanish herbs and vegetables commonly used in the region. The result is a stew that showcases the delicate flavors of the pumpkin flowers while incorporating the essence of Castilian-Manchego cuisine. We alse have the original recipe for Guiso de flor de calabaza, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 1 bunch of pumpkin flowers, cleaned and chopped 1 bunch of pumpkin flowers, cleaned and chopped
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 26g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the diced carrots, potatoes, red bell pepper, and zucchini to the pot. Stir and cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the vegetable broth and add the smoked paprika, dried thyme, bay leaf, salt, and pepper. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the vegetables are tender.
6. 6.
   Add the chopped pumpkin flowers to the pot and cook for an additional 5 minutes.
7. 7.
   Remove the bay leaf from the stew.
8. 8.
   Serve the Castilian-Manchego Style Pumpkin Flower Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pumpkin flowers — Make sure to remove the stamen from the center of the flower before chopping them. Only use the petals for the stew, as the stamen can be bitter.

Tips & Tricks

• If pumpkin flowers are not available, you can substitute them with zucchini blossoms for a similar flavor profile.
• For a heartier stew, you can add cooked chickpeas or white beans.
• Serve the stew with crusty bread to soak up the delicious broth.
• Feel free to adjust the spices according to your taste preferences.
• This stew tastes even better the next day, so consider making it in advance for enhanced flavors.

Serving advice

Serve the Castilian-Manchego Style Pumpkin Flower Stew as a main course, accompanied by crusty bread and a fresh green salad.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls to showcase the vibrant colors of the vegetables and pumpkin flowers.