If you like pumpkin soup, you can always use a portion. It's a good thing that frozen supplies are ready to serve in no time. Thanks to the chest, a large pumpkin fruit is used up completely or valuable time is saved for cooking. Now it's all about the recipe!

Pumpkin soup is great for storing in the freezer

Already ready to prepare pumpkin soup?

If not all of a freshly prepared pumpkin soup can be eaten at once, the rest can easily be frozen for later. However, if there is a large amount of pumpkin to be processed, it makes less sense to prepare the pumpkin soup down to the last detail.

Pumpkin soups are usually refined with other ingredients and spiced up with spices. This affects both the shelf life in the freezer and the taste and consistency of the thawed soup.

The effect of cream and spices

Added spices and cream shorten the shelf life in the freezer to about three months. When thawed, the pumpkin soup also tastes less intense than when frozen. The power of the spices has diminished a bit.

When defrosting, it can quickly happen that the added cream flakes when heated and the soup is no longer nice and creamy.

Only refine and season after defrosting

It would be ideal if the pumpkin soup was almost ready to go in the freezer and only got the final touch of flavor after defrosting. It is sufficient if the pumpkin is cooked and pureed and frozen.

Pumpkin mousse as a soup base

  1. Clean the gourd under water or wipe with a damp cloth.
  2. Cut the squash in half.
  3. Use a large spoon to scoop out the seeds and core.
  4. Cut the squash into even smaller pieces and use a sharp knife to remove the peel.
  5. Place the squash pieces in a saucepan and cover with water.
  6. Cook the squash in about 20 minutes.
  7. Drain off the remaining cooking water.
  8. Mash or puree the squash to a fine pulp.
  9. Allow the hot mush to cool completely before pouring into airtight freezer containers and freezing.

tips

Freeze pumpkin puree in freezer bags, ideally sealed with a vacuum sealer. This allows the pumpkin puree to be stored flat and thaws faster after removal.

durability

Fine pumpkin puree can be stored in the freezer for four months. If you don't puree the pumpkin pieces before freezing, this extends the shelf life to more than six months.

thawing

You can defrost the pumpkin puree as follows:

  • gently in the fridge overnight
  • over low heat in a saucepan with a little water

The pumpkin pieces need a little longer to thaw, so they shouldn't be too big in the chest.

further processing

As soon as the pumpkin puree is completely thawed, the heat can be increased. If necessary, you can now add some water, but also cream, crème fraîche and the like. Just before serving, the pumpkin soup is seasoned with spices.

If the squash was frozen in pieces, it will need to be pureed after thawing.

Conclusion for fast readers:

  • Suitability: Ready-made pumpkin soup can be frozen
  • Problem: Short shelf life; cream as an ingredient flocculates; Taste intensity suffers
  • Recommendation: Freeze pure pumpkin puree; Process to soup after thawing
  • Preparation: Halve the pumpkin; to core Peel; cut into small pieces
  • Preparation: Boil pumpkin pieces for 20 minutes; drain water; puree
  • Freeze: Once cool, place in airtight freezer containers
  • Alternatively: Freeze whole cooked pieces; puree only after defrosting
  • Shelf life: Soup: 3 months; Mush: 4 months; Pieces: more than six months
  • Thawing: Overnight in refrigerator; with some water in the saucepan
  • Further processing: heating; refine with other ingredients; Spice up

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden