Orange Vegetables Soup

Name: Orange Vegetables Soup
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 45 min
Yield: 6 quarts
Ingredients: 1 butternut squash, halved and seeded; 1 small pumpkin, halved and seeded; 3 tablespoons vegetable oil; 1 onion, chopped; 2 celery ribs, chopped; 1 tablespoon ground cinnamon; 1 teaspoon ground nutmeg; ½ teaspoon ground cloves; 4 cubes vegetable bouillon; 5 cups boiling water; 3 medium carrots, peeled and chopped; 1 large sweet potato, peeled and diced; 1 pinch salt to taste; 1 (12 fluid ounce) can evaporated milk; ¼ cup fresh orange juice

Rating: 3.88 stars

17 Ratings
15 Reviews
7 Photos

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

By OLENAJOY

Recipe Summary

prep:

1 hr

cook:

1 hr 30 mins

additional:

15 mins

total:

2 hrs 45 mins

Servings:

Yield:

6 quarts

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 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.
Step 3

Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

134.4 calories; 3.4 g protein; 22 g carbohydrates; 6.9 mg cholesterol; 65.6 mg sodium. Full Nutrition

Reviews (15)

Most helpful positive review

Melody

11/12/2007

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! Read More

Helpful

(20)

Most helpful critical review

Kenzi008

12/19/2008

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! Read More

Helpful

(4)

17 Ratings

5 star values: 8
4 star values: 4
3 star values: 2
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Melody

11/12/2007

Helpful

(20)

Melody

11/12/2007

Helpful

(20)

Karyn

09/08/2008

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! Read More

Helpful

(15)

AUtigerfan

11/14/2008

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. Read More

Helpful

(7)

AUNT MAMIE

11/15/2010

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. Read More

Helpful

(6)

Momi

11/04/2008

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. Read More

Helpful

(4)

Kenzi008

12/19/2008

Helpful

(4)

Andy Bryan

04/14/2011

Very bland Read More

Helpful

(3)

D.Olk

02/04/2011

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. Read More

Helpful

(2)

TABLESPOON

09/21/2008

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. Read More

Helpful

(1)

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Nutritional Information

Orange Vegetables Soup

Servings Per Recipe: 16
Calories: 134.4

% Daily Value *

protein: 7 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 14 %

sugars:

fat: 7 %

saturated fat: 8 %

cholesterol: 2 %

vitamin a iu: 329 %

niacin equivalents: 18 %

vitamin b6: 15 %

vitamin c: 39 %

folate: 10 %

calcium: 13 %

iron: 6 %

magnesium: 17 %

potassium: 18 %

sodium: 3 %

thiamin: 15 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Orange Vegetables Soup

1 of 15

All Reviews

Melody

11/12/2007

Helpful

(20)

Melody

11/12/2007

Helpful

(20)

Karyn

09/08/2008

Helpful

(15)

AUtigerfan

11/14/2008

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.

Helpful

(7)

AUNT MAMIE