Freezing pumpkin soup - here's how to do it

Freezing pumpkin soup – can you freeze pumpkin soup?

Our kitchen wisdom tells us that freezing food works like a small time capsule for flavors. This also applies to freezing pumpkin soup. Yes, you can freeze pumpkin soup and thus preserve the taste of autumn for colder days.

Freezing is a practical method to preserve leftovers or to prepare for stressful times. Preparing pumpkin soup for freezing is incredibly simple. However, it should be noted that certain ingredients such as cream or coconut milk are best added after thawing.

In our experience, this is the best way for pumpkin soup to retain its original taste and consistency. Make sure the pumpkin soup is completely cooled before freezing to avoid the formation of ice crystals and thus a textural impairment.⟦7⟧

Tip: Our recommendation for the right freezer containers with glass lids for environmentally friendly freezing of your pumpkin soup:

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How to freeze pumpkin soup

If you want to freeze your pumpkin soup, we recommend doing so in portion-sized containers. Freezing pumpkin soup in Tupperware is excellent, as these containers can be sealed airtight. This not only prevents freezer burn but also makes portioning easier when needed.

Do not fill the pumpkin soup to the brim, as liquids expand when frozen. A small space in the container prevents overflow.

Label the containers with the freezing date so you always keep track of the shelf life.

Tip: Our recommendation for the right freezer containers with plastic lids for your pumpkin soup:

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Things you should definitely pay attention to when freezing pumpkin soup

When freezing pumpkin soup, there are a few tricks that should be observed.

First, as already mentioned, dairy products or coconut milk should only be added after thawing. Freezing pumpkin soup with cream often results in the soup taking on an undesirable texture when thawed.

Secondly, it is important to cool the pumpkin soup quickly before freezing. This minimizes the risk of bacterial growth and preserves the quality of the soup. Rapid cooling can be achieved by placing the pot in a cold water bath.

Freezing pumpkin soup with coconut milk - how to succeed

Freezing pumpkin soup with coconut milk requires a small trick: freeze the pumpkin soup without the coconut milk. The coconut milk can be easily stirred in after thawing and provides a creamy consistency and exotic note.

This method ensures that the pumpkin soup can be frozen with coconut milk without sacrificing taste.

Our recommendation is to store the coconut milk separately and only add it when preparing the thawed pumpkin soup.

Our FAVORITE freezer containers for every use:

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Freezing pumpkin soup with potatoes is easier than you think

Freezing pumpkin soup with potatoes may seem questionable at first, as potatoes can sometimes take on a grainy texture after freezing and reheating. But don't worry, in a finely pureed pumpkin soup, the potatoes distribute evenly and thus retain their pleasant consistency. So it's easier than you think.

Make sure to puree the pumpkin soup with potatoes well before freezing to ensure a uniform texture.

So: Canning or freezing pumpkin soup

The decision between canning and freezing pumpkin soup depends on personal preferences and available space. Canning or freezing pumpkin soup each offers its advantages.

Freezing pumpkin soup is faster and easier, while canning provides longer-lasting results without requiring freezer capacity.

Both methods are effective for preserving pumpkin soup, with freezing offering more flexibility in ingredient choice, especially for dairy products.⟦66⟧

How long frozen pumpkin soup lasts in the freezer with proper storage

Frozen pumpkin soup, if stored correctly, can last up to 6 months in the freezer. It is important that the freezer is kept at a constant temperature of at least -18°C. Proper packaging is also crucial to avoid freezer burn and loss of flavor.

Remember to seal the soup airtight to create optimal storage conditions.

Freezing pumpkin soup & Tupperware - the possibility exists

As already mentioned, freezing pumpkin soup in Tupperware offers a practical and effective method of preservation. Freezing pumpkin soup in Tupperware guarantees airtight storage and protects the soup from freezer burn and other influences.

By clearly labeling the containers with content and date, the freezer also remains organized.

Freezing pumpkin soup with cream is not always a good idea

It is advisable to freeze pumpkin soup without cream, as dairy products tend to separate when frozen and thawed. This can negatively affect the texture and taste of the soup.

For the best result, we recommend enjoying pumpkin soup with cream fresh and adding the cream only after thawing if necessary.

Properly thawing frozen pumpkin soup

Properly thawing frozen pumpkin soup is crucial for the final result.

The best way to thaw pumpkin soup is slowly in the refrigerator. This ensures even heating and preserves the quality of the soup.

Avoid putting the pumpkin soup directly from the freezer into the microwave or onto the stove, as this can lead to uneven heating.

Make your own pumpkin soup & freeze it - Our recipe

Ingredients:

• 1 kg pumpkin (Hokkaido, butternut or muscat pumpkin), peeled and diced
• 2 medium carrots, peeled and sliced
• 1 large onion, diced
• 3 cloves garlic, finely chopped
• 1 liter vegetable broth
• 200 ml coconut milk
• 2 tbsp olive oil
• 1 tsp curry powder
• 1/2 tsp ginger powder (or a small piece of fresh ginger, finely chopped)
• Salt and pepper to taste
• Optional: pumpkin seeds and a drizzle of pumpkin seed oil for garnish

Instructions:

1. Preparation:

• Prepare pumpkin, carrots, onion and garlic as described in the ingredient list.

2. Sauté vegetables:

• Heat olive oil in a large pot.
• Sauté onions and garlic until translucent.
• Add pumpkin and carrots and sauté for about 5 minutes until lightly browned.

3. Cook pumpkin soup:

• Deglaze with vegetable broth.
• Add curry powder, ginger powder, salt and pepper.
• Bring everything to a boil, then reduce heat and simmer for about 20-25 minutes until vegetables are soft.

4. Puree:

• Remove soup from heat and puree with an immersion blender until smooth.
• Stir in coconut milk and season again if necessary.

5. Serve or freeze:

• To serve, reheat the pumpkin soup and pour into bowls. Garnish with pumpkin seeds and a drizzle of pumpkin seed oil.
• To freeze, let the pumpkin soup cool completely, pour into freezer-safe containers and freeze. The pumpkin soup will keep in the freezer for approx. 3 months.

Tips for freezing:

• Leave some space in the container, as the pumpkin soup expands when frozen.
• Label the containers with the contents and date to keep track.
• To thaw, it is best to let the pumpkin soup thaw overnight in the refrigerator and then slowly reheat.

Lukas

This is Lukas. Lukas loves to write and cook. This is how he came into contact with the topic of freezing and thawing food. He shares his personal experiences on the topic of freezing food in the form of written articles and posts.