Sometimes when I go out to dinner the restaurant has some sort of squash soup available. I really love a hot bowl of soup when it is cold outside. This is my first attempt at making pumpkin soup. I’m actually surprised how easy it is to make. I wanted to use what I had here at the house without going to the store.
In my food storage I had the cans of pumpkin (not the pie kind), onions, a chunk of ginger in the freezer, chicken broth, shelf-stable whole milk and the spices needed to prepare this awesome pumpkin soup! I hope you enjoy it as much as I did!
This is information is from the USDA Complete Guide To Home Canning Bulletin #539 and I quote:
Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints-an average of 2-1/4 pounds per quart.
Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.
Procedure: Wash, remove seeds, cut into 1-inch wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do Not mash or puree. Fill hot jars with cubes and cooking liquid, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims with a dampened clean paper towel. Adjust lids and process.
For making pies, drain jars, strain or sieve the cubes at preparation time.
Please go to this website to download this very good book to find the pressure canning times depending on the type of pressure canner you are using. This canning book is the only one I trust besides the Ball canning book. Please be safe when canning at home. USDA Complete Guide To Home Canning.