Pumpkin Soup Story Map

Pumpkin Soup Story Map

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Pumpkin Soup A Picture Book (Paperback)
Pumpkin Soup A Picture Book (Paperback) from www.walmart.com

The leaves are changing colors, the air is crisp, and it’s the perfect time to cozy up with a warm bowl of soup. This pumpkin soup recipe is not only delicious, but it’s also packed with nutrients and easy to make. Let’s dive into the story map of this flavorful fall soup.

Ingredients:

  • 1 sugar pumpkin, peeled and diced
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 can of coconut milk
  • 4 cups of vegetable broth
  • 2 tablespoons of olive oil
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion and garlic and sauté until tender.
  3. Add the diced pumpkin, cinnamon, nutmeg, salt, and pepper. Sauté for 5 minutes.
  4. Add the vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes.
  5. Remove from heat and blend the soup until smooth.
  6. Return the soup to the pot and stir in the coconut milk.
  7. Serve hot and enjoy!

Nutritional Information:

This pumpkin soup is not only delicious, but it’s also packed with nutrients. One serving contains:

  • Calories: 180
  • Protein: 3g
  • Fat: 14g
  • Carbohydrates: 14g
  • Fiber: 2g
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Cooking Time:

This pumpkin soup takes about 35 minutes to make from start to finish.

Equipment:

  • A large pot
  • A blender or immersion blender

Serving Suggestions:

This pumpkin soup pairs well with a crusty bread or a side salad. You can also sprinkle some roasted pumpkin seeds or a dollop of sour cream on top for added flavor.

Variations:

Want to mix it up? Here are some variations on this pumpkin soup recipe:

  • Use butternut squash instead of pumpkin for a slightly sweeter flavor.
  • Add some chopped apple for a fruity twist.
  • Add some curry powder for a spicy kick.

Substitutions:

If you don’t have all the ingredients on hand, here are some substitutions you can make:

  • Use chicken broth instead of vegetable broth.
  • Use heavy cream instead of coconut milk.
  • Use pumpkin pie spice instead of cinnamon and nutmeg.

Storage:

This pumpkin soup can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

Tips:

  • Make sure to remove all the seeds and stringy bits from the pumpkin before dicing.
  • If the soup is too thick, you can add more vegetable broth or water to thin it out.
  • For a creamier texture, use an immersion blender instead of a regular blender.

Notes:

This pumpkin soup is vegan and gluten-free, making it a great option for those with dietary restrictions.

Frequently Asked Questions:

Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin instead of fresh. Just make sure to use pure pumpkin puree, not pumpkin pie filling.

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Can I use a different type of milk?

Yes, you can use a different type of milk if you prefer. Just keep in mind that it will change the flavor and texture of the soup.

Can I make this soup in advance?

Yes, you can make this soup in advance and reheat it when you’re ready to serve. Just make sure to store it properly in the refrigerator or freezer.

Personal Thoughts:

This pumpkin soup is one of my favorite fall recipes. It’s warm, comforting, and packed with nutrients. Plus, it’s easy to make and can be customized to your taste preferences. I highly recommend giving it a try!

Summary:

This pumpkin soup recipe is a delicious and nutritious fall favorite. It’s vegan, gluten-free, and can be customized to your taste preferences. With just a few simple ingredients and easy instructions, you can have a warm and comforting bowl of soup in no time.

So what are you waiting for? Get cooking and enjoy the flavors of fall with this delicious pumpkin soup recipe!

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