🥣 Yes, you can freeze pumpkin soup – Neary

Good news: pumpkin soup freezes perfectly ! Thanks to its velvety texture, it withstands freezing very well ❄️. Simply let it cool completely before pouring it into airtight, freezer-safe containers (glass jars, BPA-free containers, or zip-top bags). This way, you'll keep all its flavors and softness, even several weeks later 🥄.

💡 Tip: To prevent water crystals from forming, fill your containers well and leave just a little space for expansion when freezing. Want to mix things up? Take the opportunity to try butternut squash soup or our Lorraine pumpkin for an even milder taste!

For optimal freezing of your pumpkin soup, remember to:

• Prepare your soup without cream or milk 🥛 (you can add some when reheating for extra creaminess!)
• Season lightly, then adjust after defrosting (spices and salt may intensify when cold 🌶️)
• Mix well for a smooth texture: the pieces may disintegrate after freezing.

If you want a gourmet soup, add a drizzle of olive oil or a few toasted pumpkin seeds after heating. And for a milder base, you can mix pumpkin and butternut squash!

To rediscover all the flavor of your homemade soup:

1. Place the container in the refrigerator the day before for gentle defrosting 🕙
2. Heat over low heat, stirring, ideally in a saucepan (avoid the microwave to preserve the texture and color)
3. Add cream, milk, spices or fresh herbs at this point (parsley, coriander, nutmeg, etc.)

If the soup has slightly “cut” (separation of the water), a quick blast with an immersion blender and it will regain all its smoothness! 😋

You can also find our tips on the Albal website for successfully freezing soups and broths.

• Homemade garlic croutons or toasted country bread 🥖
• Vegetable cream, roasted hazelnuts, pumpkin seeds
• Grated cheese (Emmental, Comté) or crumbled feta
• A drizzle of pumpkin or hazelnut oil for the final twist

For a complete meal, serve your soup with a crunchy salad or a nice toast with our oven-roasted Lorraine pumpkin . And why not pair it with air-fryer- cooked autumn vegetables for a healthy touch? 🥬🔥

Homemade soup can be stored in the freezer for 3 months without any change in taste or texture. Remember to date your boxes or bags so you can keep track of them! For longer storage, use airtight zip-type bags (see Albal tips ).

It's best to add the cream (or milk) after defrosting : the texture remains more homogeneous, without lumps or separation. You can of course freeze a soup that's already creamed, but the result will sometimes be less smooth - a simple blending is enough to correct this!

Pumpkin pairs wonderfully with carrots, sweet potatoes, parsnips, or butternut squash. For an even milder soup, combine pumpkin and butternut squash ! Looking for something different? Add a touch of curry or ginger to spice things up 🌶️.

Glass jars (leaving a space at the top!), airtight BPA-free containers, or resealable zip-top bags are ideal. To save space, opt for flat bags. Also, remember to portion your soup to make defrosting and meal planning easier! 🥡

The best way is to cook in a saucepan over low heat, stirring regularly. If you're using the microwave, cover the soup and stir halfway through for even heating. You can adjust the consistency with a little water or milk to suit your taste 🥛.