There’s nothing like a hearty Cream of Pumpkin Soup to warm you up on a cold night! I love it with crusty hot bread!
Cream of Pumpkin Soup makes for a great meal in itself and it freezes really well!
For the price estimates here we’ve used a large national supermarket, but it’s possible (and highly encouraged) for you to look around at your local farmers market, local butcher or at discount grocers. You’re likely to find many of these ingredients even cheaper there!
How to Freeze Cream of Pumpkin Soup
Allow the soup to cool to room temperature. Then 3/4 fill a medium-sized ziplock bag. Labe and date the bag with a Sharpie and place it on an even flat surface in the upright freezer.
This soup can be frozen for up to six months.
Other Delicious Soup Recipes to Try
If pumpkin soup isn’t your thing – have a look at our hundreds of other delicious soup recipes!
Method
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Cut the pumpkin into pieces.
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Place in a saucepan with the onion and salt. Pour in just enough water to cover and cook gently with the lid on until pumpkin is tender (about 20 minutes).
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Pour the contents of the saucepan into a blender (or use a blender stick) to puree together with the milk.
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Return to the saucepan, add the sugar and the nutmeg. Cover and cook gently for about 5 minutes.
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Serve with a dollop of sour cream, sprinkled with ground nutmeg, parsley and croutons.
Recipe Notes
- Cream of Pumpkin Soup can be frozen. Seal in a ziplock bag or airtight container for up to six months.
- For a bit of a kick - add a tablespoon of red curry paste to the mix!
- Instead of boiling your pumpkin, pop it into the oven and roast it first to add to the flavour!
