If I substitute canned pumpkin for fresh in a soup recipe, does it still simmer for the same amount of time?

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Recipe calls for roasted pumpkin to simmer in stock for 45 min and then pureed in a food processor. To cut down some time, I'm gonna use canned pumpkin instead. Should the canned pumpkin simmer for 45 min also, or is that too long since it's already pureed?

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