For a richer flavor, roast the pumpkin and squash with a drizzle of maple syrup before adding to the soup. Garnish with toasted pumpkin seeds or a swirl of cream for an elegant presentation. Adjust the spices to your liking. A pinch of ginger or a dash of cayenne pepper can add a delightful warmth. If you don't have evaporated milk, heavy cream or coconut milk are suitable substitutes. The soup can be made ahead of time and reheated. The flavors will meld even further overnight.
Orange Vegetables Soup
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PREP TIME1 hrs
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COOK TIME1 hrs 30 mins
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TOTAL TIME2 hrs 45 mins
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SERVING16 People
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VIEWS51
Embrace the warm hues and comforting flavors of autumn with this vibrant soup, a symphony of orange vegetables blended to creamy perfection. Each spoonful is a celebration of seasonal bounty, infused with aromatic spices and a hint of citrus sunshine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol7 mg
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Fiber3 g
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Protein3 g
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Saturated Fat2 g
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Sodium66 mg
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Sugar7 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C).
02
Step
5 mins
Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
03
Step
1 hrs 15 mins
Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
04
Step
30 mins
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.
05
Step
20 mins
Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
06
Step
10 mins
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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RECIPE REVIEWS
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Please Rate
Wilbert Kuvalis
Jun 11, 2025This soup is amazing! The flavors are so well-balanced, and it's incredibly comforting on a cold day.
Ramon Simonismurray
Apr 10, 2025My kids loved it! They didn't even realize they were eating so many vegetables.
Sydnee Gorczany
Apr 8, 2025I added a touch of ginger to mine, and it was delicious!
Austen Rath
Feb 20, 2025The roasting of the squash and pumpkin really deepens the flavor. I'll definitely make this again.
Vanessa Davis
Feb 11, 2025I used coconut milk instead of evaporated milk and it was still so creamy and delicious!
Andy Reinger
Jan 2, 2025Next time, I might try adding some roasted red peppers for an extra layer of flavor.
Dewayne Schultz
Dec 25, 2024I made a big batch and froze half for later. It freezes beautifully!
Zaria Marquardt
Nov 23, 2024Easy to follow and the result was fantastic. Thank you for sharing this recipe!