This recipe comes from Quinta Brava in Oaxaca, where my spouse and I took a cooking class. They gave us recipes at the end and I’ve saved this one as a light, refreshing soup. It’s less of a full meal than part of a multi-course affair, though you could probably put more into it if you want something more filling.

Disclaimer: I think the version in the photo was made by others at Quinta Brava and I haven’t tried making this yet myself. The chef/instructor guided us to cook without measurements and season to taste, so use your best judgment regarding amounts in this recipe.

1 medium-sized potato
2 large ears of corn
Pumpkin flower
1 small onion
Chicken broth
Salt

Boil the potato and corn. Separately, sauté the onion and pumpkin flower.

When the potato and corn are soft, pour into a blender and puree, or use an immersion blender. Add the pumpkin flower and onion and pulse in the blender.

Bring it back to a boil. Add chicken broth and salt to taste.