Orange Vegetables Soup

Orange Vegetables Soup

14 Reviews 6 Pics
  • Prep

    1 h
  • Cook

    1 h 30 m
  • Ready In

    2 h 45 m
OLENAJOY
Recipe by  OLENAJOY

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

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Ingredients

Adjust Servings

Original recipe yields 6 quarts

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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 (14)

Rate This Recipe
Melody
18

Melody

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!

Karyn
15

Karyn

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!

AUNT MAMIE
6

AUNT MAMIE

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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 22 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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