READY IN 2¾ hrs

Orange Vegetables Soup

Read Reviews (14)

"This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes." — OLENAJOY

Directions

Preheat oven to 400 degrees F (200 degrees C).
Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

Kitchen-Friendly View

PREP 1 hr
COOK 1 hr 30 mins
READY IN 2 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

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!

—Melody

See full review »

Most Helpful Critical Review

Apr 14, 2011

Very bland

—RockyTrax

See full review »

16 Ratings

Sep 08, 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!

—Karyn

See full review »

Nov 15, 2010

This soup is unusually good. I used 2 cups canned pumpkin in place of fresh; 1 cup half and half cream in place of evaporated milk; 1 cup fresh apple cider in place of orange juice. Also used chicken bouillon, as it added more flavor than the vegetable bouillon. Don't know why the other reviewer said it was chunky--using the food processor in the final steps made it very creamy and smooth. Make it a day ahead so flavors can blend nicely.

—AUNT MAMIE

See full review »

Nov 14, 2008

Very healthy and tasty soup! And I even had to make a number of substitions because I didn't have all the ingredients. It makes a lot and freezes well.

—AUtigerfan

See full review »

Nov 04, 2008

Thanks OLENAJOY for the A+ vitamin A recipe! It is very delicious and smelled so good cooking. It was quite satisfactory before pureeing (almost beef stewish) and without the milk and oj. I used canned pumpkin (the whole can) rather than fresh. I used salt-free boullion, and added a tsp of salt; instead of adding more salt, I tried Chipotle Tabasco in my bowl, and it added an other dimension to the soup. By the way, my soup was orange-brown, not neon yellow like other pictures.

—Momi

See full review »

Dec 19, 2008

I followed this recipe completely except for including the celery and it was very poorly recieved by myself and family. It is VERY mild in flavor. I thought that it would be more robust... If you are looking for something good and simple this is not the recipe for you. Try some gourd soup somewhere before committing 2-3 hrs of cooking into something that you may not like. If you are looking for something different to expirement with- this is just the recipe for you!

—Kenzi008

See full review »

Feb 04, 2011

Must admit I was a little skeptical about soup with these spices in it, but it is awesome! Not at all sweet tasting. Very filling.

—D.Olk

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Turkey Soup with Root Vegetables

Gretchen's Tomato Orange Soup

Orange and Lentil Soup

Chicken and Vegetables Soup

Hawaij Vegetable Soup

Butternut Squash Soup with a Kick

Roasted Butternut Squash Soup with Apples and Bacon

Grandma Coffee's Beef Barley Vegetable Soup

Roasted Cauliflower Soup

Winter Root Vegetable Soup

Nutrition

Calories
134 kcal
7%

Carbohydrates
22 g
7%

Cholesterol
7 mg
2%

Fat
4.6 g
7%

Fiber
3.4 g
14%

Protein
3.4 g
7%

Sodium
90 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Vegetables Soup

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 134
Calories from Fat: 42

% Daily Value *
Total Fat 4.6g 7 %
Saturated Fat 1.6g 8 %
Cholesterol 7mg 2 %
Sodium 90mg 4 %
Potassium 625mg 17 %
Total Carbohydrates 22g 7 %
Dietary Fiber 3.4g 14 %
Protein 3.4g 7 %
Sugars 7.2g
Vitamin A 329 %
Vitamin C 39 %
Calcium 16 %
Iron 11 %
** Thiamin 15 %
Niacin 18 %
Vitamin B6 15 %
Magnesium 17 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.