Canning pumpkin soup for fall and winter is a great way to get a warm 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 soup: preserving it in the oven, preserving it in an automatic canner or freezing it. Find out below how you can preserve pumpkin soup!
How long does pumpkin soup last?
Store the delicious soup in the refrigerator
The pumpkin soup will keep in the fridge for 4 to 5 days.
Freeze pumpkin soup
The soup can be frozen for 3 months. Then simply thaw them and reheat them using your desired method. If the soup is too thick, you can loosen it with a little water when reheating. If it's too thin (unlikely, but it can happen), let it simmer on the stove for a while to thicken.
Homemade soup in a mason jar
As a rule, most canned soups can last 8 – 12 months if stored correctly. You can still use the soup even if it has been left in the cellar for more than 1 year, but the quality will deteriorate from this point on. So if it's already a year old, don't throw it away. Put the soup at the front of the cupboard and plan on using it soon.
Is pumpkin soup healthy?
Pumpkin is rich in vitamins and minerals and has relatively few calories. It is also rich in beta-carotene, which the body converts into vitamin A. If the pumpkin soup is prepared using a recipe that is low in fat and sugar, it is considered healthy.
Preserving pumpkin soup – 3 methods
How to freeze the soup
When we think of freezing ready-made pumpkin-based meals, 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. You are onequick and easy mealand are also good for on the go. All you have to do is take the glass and the soup stays cold all day long. If you have a way to heat it up, it also makes a great meal for work.
Freezing soup is a little easier and less time consuming than canning. Pumpkin soup is easy to freeze and is best done without cream, herbs or additives such as croutons.
Prepare your soup according to the recipe instructions and simply let it cool to room temperature. Then transfer them to freezer-safe, airtight containers. Mason jars with a wide opening or sturdy freezer bags are suitable containers. Leave some space for the liquid to spreadwhen freezingcan expand. Cool the soup in the refrigerator before freezing and always label your product with the product name, quantity and date.
A few days before using, remove the soup from the freezer 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 it on medium for a few minutes until you can transfer it to a microwave-safe container and reheat it completely. Serve the cream soup with a thick, crusty bread for a tasty cold-weather meal.
Pro tipTo freeze soup to use up as little freezer space as possible:
- Use a long container in which you place a plastic zip-top bag and pour the homemade soup into it. 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 as desired.
To preserve pumpkin soup: boil it in the oven or preserve it in an automatic preserver
Important tip:If you want to preserve or preserve the pumpkin soup, prepare it without dairy products!
Regardless of which method of canning you prefer, always follow food safety rules. This means that you should wash your hands with soap and warm water for at least 20 seconds before cooking or preserving the pumpkin soup. Keep your kitchen and appliances clean throughout the canning process.
- Wash your canning jars: Run your jars, along with their lids and rims, in the dishwasher or sterilize them in boiling water before washing them by hand with soap. Then let the clean glasses air dry.
- Fill the preserving jars: Pour the hot soup into the jars, leaving 2 - 3 cm of space at the top. Use a fork to remove any air bubbles, place the lids on and twist the edges.
- Place the jars in a preserving machine at 100°C. Preserving the pumpkin soup takes 60 minutes. As an alternative, you can use your oven. Takea deep baking trayand fill it with hot water. Then spread the glasses on the tray and put them in your preheated oven. Cooking in the oven takes 60 minutes at 150 °C.
- Allow the glasses to cool: Place the glasses on a thick towel on the counter, a few centimeters apart. Let them cool for twelve hours. Store them in a cool, dark and dry place.
