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SECO Step by Step - Canning Pumpkin Soup

Submitted by: Kathleen (Shadowgirlau) Australia

Kathleen very generously gave me the recipe and here's my step by step photos in canning pumpkin soup - Vicki

STEP ONE: Choose your pumpkin (this is a homegrown QLD blue)

Pumpkin Soup

2 Tbsp butter (for sautéing)
1 large onion, chopped
2 shallots, chopped
2 medium sized potatoes, peeled and cubed
6 cups cubed pumpkin
8 cups chicken or vegetable broth
1/2 tsp ground cumin
pinch of nutmeg
salt and freshly ground black pepper to taste

Note: Makes: 6-7 pints

STEP TWO: Cut pumpkin in cubes

Cut small enough to fit into your jars.

Approx 7 cups shown - recipe says for 6 cups.

STEP THREE: Cut up potatoes

2 medium sized potatoes.


STEP FOUR: Chop onions and shallots

I used my stick blender chopper to chop the onions and sliced up homegrown shallots (green onions).

STEP FIVE: Add spices

I added the cumin and pepper to the onion and shallots and then sautéd in butter together.

Note: Recipe also shows nutmeg

STEP SIX: Add all the ingredients together

Bring all the ingredients together and bring to the boil then simmer it for 5 mins to make sure the pumpkin and other vegetables are real hot.

Note: Do not puree the pumpkin/vegetables until just before reheating to eat. Pureed pumpkin is too thick to safely process.

STEP SEVEN: Divide into jars

Using a slotted ladle to put it into steralised jars, trying to ensure all have some potato and onion. Leave enough room for broth to be added.

STEP EIGHT: Ladle broth into jars - leaving 1" headspace

Once I have the vegetables in the jars, ladle the broth mixture into the prepared jars leaving a 1" headspce.

Use a spatula to ensure there are no air bubbles.

Note: Photo shows headspace measure, read about 'why is headspace so important'

STEP NINE: Process in Canner

Process pints for 60 minutes and quarts for 80 minutes at 10 lb pressure. Adjust pressure according to altitude and type of pressure canner.

Note: Photo shows all jars after processing

STEP TEN: On opening - Blend contents

When a jar is opened, either blend or 'whizz' up the contents, I use a stick blender.

We like it more runny so I also added half a pint (using the same jar) or water, or you could use stock.


I like lots of pepper, you could stir in a spoonful of cream or sour cream or chopped chives to decorate.