Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Orange Vegetables Soup

SUBMITTED BY: OLENAJOY PHOTO BY: SunnyByrd

"This soup is made from orange-colored vegetables: pumpkin, butternut squash, carrots, and sweet potatoes."
RECIPE RATING:
The reviewer gave this recipe 8 stars. This recipe average a 4.1 star rating.
Read Reviews (7)
PREP TIME  1 Hr
COOK TIME  1 Hr 30 Min
READY IN  2 Hrs 45 Min
Original recipe yield 6 quarts

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1/2 teaspoon ground cloves
  • 4 cubes vegetable bouillon
  • 5 cups boiling water
  • 3 medium carrots, peeled and chopped
  • 1 large sweet potato, peeled and diced
  • salt to taste
  • 1 (12 fluid ounce) can evaporated milk
  • 1/4 cup fresh orange juice

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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2008 by Karyn
Our family loved this soup. I used canned pumpkin instead of fresh--about 3/4 of a can and 5... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2007 by Melody
To cut down on the prep time, I chose to chop up the squash & pumpkin in large pieces &... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2008 by Kirsten
Very healthy and tasty soup! And I even had to make a number of substitions because I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by Momi
Thanks OLENAJOY for the A+ vitamin A recipe! It is very delicious and smelled so good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2008 by TABLESPOON
This recipe is a winner. I made it exactly as directed and it was enjoyed by everyone who... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2008 by Kenzi008
I followed this recipe completely except for including the celery and it was very poorly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2008 by adri782
Very good and very healthy! Great autumn/winter recipe to make - and cheap, too! Makes you... MORE


 
ADVERTISEMENT

Recipe Submitter:

OLENAJOY
Photo by OLENAJOY
Cooking Level: Expert
Home Town: Martinsville, Indiana,