Orange Vegetables Soup Recipe - Allrecipes.com
Orange Vegetables Soup Recipe
  • READY IN hrs

Orange Vegetables Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 quarts Change Servings
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  • PREP

    1 hr
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs 45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
  3. Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
  4. 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.
  5. 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.
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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!

 
Most Helpful Critical Review
Apr 14, 2011

Very bland

 

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!

 
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.

 
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.

 
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.

 
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!

 
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.

 

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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.

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