Janice, I almost-always use the processor (or you could use a foodmill) to puree leftover squash or pumpkin and then put it (gently) into a medium-to-fine mesh strainer for an hour or so. That way it's always the same texture and moisture... similar to canned, but much tastier. The strained liquid goes into the next pot of home-made soup. Sometimes there's a lot; sometimes not. You can freeze extra purée in recipe-ready amounts, and also freeze the pumpkin liquid in one-cup increments if soup isn't on the menu in the near future. And, if one of my frozen containers isn't full, I top it up before starting a new one.

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