As the weather gets colder, there’s nothing more comforting than a warm bowl of pumpkin soup. But what do you do with the leftovers? Can you freeze pumpkin soup with cream? The answer is yes! Freezing pumpkin soup with cream is a great way to preserve the flavors and enjoy it for weeks to come. In this article, we’ll show you how to freeze pumpkin soup with cream and give you tips on how to reheat it to perfection.
- 1 medium-sized pumpkin
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- Preheat the oven to 375°F.
- Cut the pumpkin in half and remove the seeds and pulp.
- Brush the pumpkin with olive oil and place it cut-side down on a baking sheet.
- Bake for 45-60 minutes or until the pumpkin is tender.
- Once cooled, scoop out the pumpkin flesh and set it aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic and sauté until the onion is translucent.
- Add the cinnamon, nutmeg, and ginger and stir to combine.
- Add the roasted pumpkin and broth to the pot and bring to a boil.
- Reduce the heat and let simmer for 20-30 minutes.
- Blend the soup until it’s smooth using an immersion blender or a regular blender.
- Add the heavy cream and stir to combine.
- Season with salt and pepper to taste.
- Let the soup cool down to room temperature.
- Pour the soup into freezer-safe containers or resealable plastic bags.
- Label the containers with the date and freeze for up to 3 months.
Serving size: 1 cup
Saturated Fat: 9g
Prep time: 20 minutes
Cook time: 1 hour
- Baking sheet
- Large pot
- Immersion blender or regular blender
- Freezer-safe containers or resealable plastic bags
Serve the pumpkin soup with a dollop of sour cream or crème fraîche and a sprinkle of chopped fresh parsley or cilantro. You can also serve it with a slice of crusty bread or a grilled cheese sandwich.
You can add a variety of ingredients to your pumpkin soup to make it even more flavorful. Here are a few ideas:
- Roasted garlic
- Curry powder
- Coconut milk
- Maple syrup
- Apple cider
If you’re lactose intolerant or vegan, you can substitute heavy cream with coconut cream or almond milk. You can also use vegetable broth instead of chicken broth.
You can freeze pumpkin soup with cream for up to 3 months. Make sure to label your containers with the date so you know when to use them. When you’re ready to eat the soup, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
- Make sure the soup is completely cooled down before freezing it.
- Remove as much air as possible from the freezer-safe containers or resealable plastic bags to prevent freezer burn.
- Store the soup in small containers or bags so you can thaw only what you need.
When reheating the soup, you may need to add a splash of broth or cream to thin it out as it may thicken in the freezer.
Frequently Asked Questions
Can you freeze pumpkin soup with coconut milk?
Yes, you can freeze pumpkin soup with coconut milk. Follow the same instructions as you would with heavy cream.
Can you freeze pumpkin soup with sour cream?
You can freeze pumpkin soup with sour cream, but it may separate when thawing. To avoid this, you can add the sour cream to the soup after thawing and reheating it.
Can you freeze pumpkin soup with crème fraîche?
Yes, you can freeze pumpkin soup with crème fraîche. Follow the same instructions as you would with heavy cream.
Freezing pumpkin soup with cream is a great way to enjoy this delicious soup for weeks to come. The addition of heavy cream adds richness and creaminess to the soup, making it even more comforting. This recipe is easy to make and can be customized to your liking with different spices and ingredients. I highly recommend giving this recipe a try and freezing some for later!