I'd love some tips on keeping puree-type soups — pumpkin, for example — from separating when you use cream or buttermilk, make a big batch and want to refrigerate some.
Sent by Jan via FacebookEditor: Jan, I feel like I haven't experienced this problem too often, so perhaps I am not the best one to answer. Readers, do you have any experience or tips on this?
Related: Recipe: Butternut Squash, Apple and Sage Soup
(Image: Rebekah Peppler)