I made mine the night before Thanksgiving to have with Thanksgiving dinner. What I did was cook it all the way to the point of before you add the cream/water. The next day, I took it out of the fridge, let it come back to a simmer and then added the cream to it and let it cook awhile longer.

I think the reason why it curdles is because of the cream. If you freeze it without the cream and then add it later, I think it should be fine.

Yes, you can freeze it, just follow the instructions for reheating.

You can also, as pointed out, leave out the cream for when you do defrost it; it will work either way...just don't forget the cream.

When I reheated mine the following day, I didn't even add the extra water you're suppose to add with the cream. I just bought it up to a simmer for a few minutes and then eye-balled as I poured in the cream. I thought the water might take away from the flavoring and you already have 4 cups of chicken broth in there. I guess I used anywhere between 1/4 - 1/2 cup of cream. Once it was the texture and color I was satisfied with, I stopped pouring and let it simmer for a few more minutes.

I actually just made another pot of it because the b/f told me yesterday "anytime you want to make that pumpkin soup again, I'll be more than happy to eat it because it was delicious". He kind of hinted the other day he might stop by on Tuesday but even if he doesn't, I'll freeze some for the next time he comes over.

For the recipe I vouched for (http://www.genaw.com/lowcarb/pumpkin_sausage_soup.html), she said "Surprisingly the carbs are very low considering that there's a whole can of pumpkin in it." So, I'm not sure what you mean, or maybe you're talking about a different recipe. This recipe has 6 carbs per serving, so I'd say induction friendly. Only thing is don't drain the fat and the flavor will be wonderful, or at least don't drain all the fat.

Heck, I never noticed her star system thingie. Nothing gets by me, eh..