Orange Vegetables Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by adri782
Reviewed: Nov. 2, 2008
Very good and very healthy! Great autumn/winter recipe to make - and cheap, too! Makes you feel good. I recommend using a vegetable peeler on the pumpkin, squash, and sweet potato, and chopping these all up before putting in the pan with water to cook. I think it's easier, and faster, too.
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Cooking Level: Intermediate

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Reviewed: Sep. 21, 2008
This recipe is a winner. I made it exactly as directed and it was enjoyed by everyone who tried it. The spices are not strong, but add a pleasing flavour and the combination of vegetables is healthy and tasty. I served it with Nutty Rosemary bread from this site.
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Reviewed: Sep. 8, 2008
Our family loved this soup. I used canned pumpkin instead of fresh--about 3/4 of a can and 5 cups of vegetable broth instead of the cubes and water. It was full of flavor and great with fresh bread. Yum!
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Photo by Melody
Reviewed: Nov. 12, 2007
To cut down on the prep time, I chose to chop up the squash & pumpkin in large pieces & steam/boil until tender (approx. 15 mins). run under cold water until the pieces can be handled - scoop flesh out as instructed in step 4. (I also find that roasting veg rather than steaming gives the soup an odd after taste, so I avoid it whenever possible.) I didn't have any celery, but the soup tasted fine without it and I added 1/2 cup rather than 1/4 cup of orange juice to mellow the taste a bit. The end result was lovely & this recipe will definately be used again - a great autumn/winter soup!
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Photo by Melody

Cooking Level: Intermediate

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