How to Freeze Pumpkin Soup
Pumpkin is a great source of the antioxidant beta-carotene, which converts to Vitamin A in the body and provides many health benefits. It is believed to protect against heart disease and reduce the risk of some cancers. A simple way to get plenty of this tasty fruit into your family's diet is to make pumpkin soup. Make plenty it during the fall when pumpkins are in abundance, then freeze it so that you can enjoy it well into the winter. Does this Spark an idea?
Other People Are Reading
Things You'll Need
- Chopping knife or electric food processor
- Soup pot
- 1 large mild onion
- 2 celery stalks
- 6 fresh carrots
- 3 tbsp. butter
- 3-4 cups mashed cooked pumpkin
- 1 tbsp. minced garlic
- 1/2 tsp. salt
- Dash of pepper
- 2 tsp. thyme
- 4 tbsp. chopped parsley
- Rigid plastic container
Instructions
-
-
1
Chop the onion and celery by hand or using an electric food processor. Grate the carrots. Saute the onion, celery and carrots in butter in a large pot, until they are tender. Add the pumpkin, garlic, salt, pepper, thyme and parsley.
-
2
Cover the pot and simmer for approximately 10 minutes. Stir occasionally.
-
-
3
Transfer the soup into a rigid plastic container, or several small containers if you want to freeze it in single servings; this recipe will make 6 to 8 small servings. Leave it to cool. Place it in the freezer, where it will keep for up to two months.
-
1
Tips & Warnings
When you are ready to eat your pumpkin soup, take it out of the freezer and defrost it in the refrigerator. Add 1 pint half-and-half, evaporated milk or whole milk and heat it in a pot over medium heat on the stove, or for a minute on full power in the microwave. Serve it warm.
Add sweet potatoes and the zest and juice of two oranges to give your pumpkin soup even more flavor.
References
- Photo Credit Jupiterimages/Brand X Pictures/Getty Images
