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Preserving pumpkin soup: Here’s how to preserve or freeze it for fall and winter!

Canning pumpkin soup for fall and winter is a great way to get a hot meal on the table in minutes on a busy, cold day. A hot bowl of soup warms you from the inside out, and if you have ingredients from your own garden, you can make a delicious, healthy soup for your whole family. There are 3 ways to preserve soups: Canning in the oven, canning in a canning machine, or freezing. Discover how to preserve pumpkin soup below!

How long can pumpkin soup be kept?

Store the delicious soup in the refrigerator

Preserving pumpkin soup - tips

Pumpkin soup will keep for 4 to 5 days in the refrigerator.

Freeze pumpkin soup

The soup can be frozen for 3 months. Then simply thaw it and reheat it using the method you prefer. If the soup is too thick, you can loosen it up with a little water as you reheat it. If it is too thin (unlikely, but can happen), let it simmer on the stove for a while to thicken.

Homemade soup in a canning jar.

As a general rule, most canned soups will keep for 8 – 12 months if stored properly. You can still use the soup if it has been in the cellar for more than 1 year, but the quality will start to decline from that point on. So if it is already a year old, don’t throw it away. Put the soup in the very front of the cupboard and plan to use it up soon.

Is pumpkin soup healthy?

Can you freeze or boil down pumpkin soup?

Pumpkin is rich in vitamins and minerals and is relatively low in calories. It is also rich in beta-carotene, which the body converts to vitamin A. If pumpkin soup is prepared according to a recipe that is low in fat and sugar, it is considered healthy.

How to preserve pumpkin soup – 3 methods.

How to freeze the soup

Preserving pumpkin soup - freezing

When we think of freezing pumpkin-based prepared foods, we usually think of pumpkin soup! In fact, most of us freeze about a dozen freezer-safe jars full of cream of pumpkin soup every fall. They make a quick and easy meal and are great for on the go. All you have to do is grab the jar and the soup stays cold all day. If you have a way to heat it up, it’s also a great meal for work.

Freezing soup is a little easier and less time consuming than canning. Pumpkin soup is easy to freeze and best without cream, herbs or additives like croutons.

How long can pumpkin soup be preserved

Prepare your soup according to the recipe instructions and simply let it cool to room temperature. Then transfer it to freezer-safe, airtight containers. Suitable containers include wide-mouth canning jars or rigid freezer bags. Leave some free space to allow the liquid to expand as it freezes. Chill the soup in the refrigerator before freezing and always label your product with the product name, quantity and date.

Take the soup out of the freezer a few days before using it and thaw it in the refrigerator so that it can be easily removed from the container. Cook your cream soup on the stove or in the microwave until heated through. To reheat frozen soup in a freezer bag, microwave on medium for a few minutes until you can transfer it to a microwave-safe container and reheat completely. Serve the creamy soup with a thick, crusty bread for a tasty cold weather meal.

Pro tip for freezing soup to use as little space as possible in the freezer

Pro tip for freezing soup to use as little freezer space as possible:

  • Use a long container in which you place a zip-top plastic bag and pour in the homemade soup. Seal the bag and remove as much air as possible.
  • Then place the freezer bag flat in the freezer. Once the pumpkin soup is frozen, you can move the bag and store it as you wish.

Preserving pumpkin soup: canning in the oven or canning in the canning machine.

Preserving pumpkin soup - boiling it down or canning it

Important tip: If you want to preserve or can the pumpkin soup, prepare it without dairy products!

Regardless of which method of canning you prefer, always follow food safety rules. This means washing your hands with soap and warm water for at least 20 seconds before canning or boiling down your pumpkin soup. Keep your kitchen and utensils clean throughout the canning process.

Boil down cream of pumpkin soup in the oven or preserve in a canning machine

  • Wash your canning jars: run your jars through the dishwasher along with their lids and rims, or sterilize them in boiling water before washing them by hand with soap. Then let the clean jars air dry.
  • Fill the canning jars: pour the hot soup into the jars, leaving 2-3 inches of space at the top. Remove any air bubbles with a fork, put the lids on and twist the rims closed.
  • Place the jars in a canning machine at 100 °C. Canning the pumpkin soup will take 60 minutes. As an alternative, you can use your oven. Take a deep baking tray and fill it with hot water. After that, spread the jars on the tray and put them in your preheated oven. Boiling down in the oven will take 60 minutes at 150 °C.
  • Let the jars cool down: Place the jars a few inches apart on a thick towel on your countertop. Let them cool for twelve hours. Store them in a cool, dark and dry place.