Best Orange Vegetables Soup Recipes

ORANGE VEGETABLES SOUP

Orange Vegetables Soup image

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

Provided by OLENAJOY

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 2h45m

Yield 16

Number Of Ingredients 15

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
salt to taste
1 (12 fluid ounce) can evaporated milk
¼ cup fresh orange juice

Steps:

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 : Calories 134.4 calories, Carbohydrate 22 g, Cholesterol 6.9 mg, Fat 4.6 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 65.6 mg, Sugar 7.2 g

SOUP WITH ORANGE LENTILS AND ORANGE VEGETABLES

Soup With Orange Lentils and Orange Vegetables image

This is a hearty soup and smells so good that strangers have knocked on my door and asked me what I'm cooking! The recipe comes from a booklet published by the Israel Vegetable Marketing Board.

Provided by jay31

Categories Lentil

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 onion, cut into cubes
chopped hot pepper (optional)
3 garlic cloves, minced
3 carrots, cut into thin slices
1 sweet potato, peeled and cut into cubes
1 cup fresh pumpkin, peeled and cut into cubes
1 cup orange lentils, picked over and rinsed
6 cups soup stock
salt
pepper
curry powder
ginger, to taste

Steps:

1. Heat oil in a large soup pot. Add onion, saute for several minutes, and then add garlic and hot pepper.
2. Add sliced carrots and sweet potato and continue to saute for 5-7 minutes longer.
3. Add soup stock, pumkin and lentils. Bring to a boil, cover and reduce heat.
4. Cook over a low heat for approximately 30 minutes, or until vegetables and lentils are soft.

Nutrition Facts : Calories 218.7, Fat 7.2, SaturatedFat 1, Sodium 36, Carbohydrate 30.1, Fiber 11.7, Sugar 4, Protein 9.3