Asked on 5 May 2018 by mhump
Pumpkin (butternut squash) and sweet corn soup
I usually make soups in larger quantities than I need for 2 and then freeze the extra in portions.
Can Delia’s pumpkin (butternut squash) soup with toasted sweetcorn be frozen? I ask because it contains milk. Can soups containing milk (or semi-skimmed milk) be frozen and then defrosted/reheated or will the milk curdle?
Thanks for the advice.
Hello,
We do freeze this soup for up to 3 months. Then defrost in the fridge overnight and reheat gently without boiling.
Kind regards
Lindsey