-
-
My review
Orange Vegetables Soup
OLENAJOY
"This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 134 calsOriginal recipe yields 16 servings (6 quarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 134 calories; 4.6 g fat; 22 g carbohydrates; 3.4 g protein; 7 mg cholesterol; 90 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1517 Ratings
-
-
-
-
-
Most helpful positive review
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 fl...
Most helpful critical review
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 yo...
Most helpful
Most positive
Least positive
Newest
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 fl...
9/8/2008
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 ...
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.
11/13/2010
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 ch...
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 yo...
11/4/2008
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 u...
2/4/2011
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.