Orange Pumpkin Soup

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My wife and I just finished making it, the spices are overwhelming. This may be the worst recipe for pumpkin soup i have ever come across in the 50 yrs we have been cooking. You might as well just eat the spices and skip all the work.

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I started this recipe knowing full well it would take at least 3 hours from start to finish. Peeling and chopping alone took almost 45 minutes. However, once I was ready to take the vegetables, pumpkins and squash out of the oven; I altered some of the ingredients. Instead of simmering the orange, I squeezed out the juice and completely discarded it's use for the rest of the process. Instead of all spice, I used cinnamon and extra black pepper. I used only about an 1/8 cups of orange juice and 3 cups, instead of 6, of the chicken stock. I chose a high speed blender, which combined everything so well that a strainer was not necessary. In fact, straining it made it like water. I hope this helps for those looking to "squash" the bad reviews on here...

Overall, I am so pleased with the finished product. I will make this again when I have the time to devote to the process.

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I made this recipe exactly as directed per the ingredients. I cut down on a couple of steps by using a hand blender to puree the vegetables right in the roasting pan and did not bother to strain it. it was about 95% smooth with an occasional carrot bit. The flavors compliment each other so well. I think the balsamic vinegar was key. Loved it and will make it again for Thanksgiving I can promise you that!!

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I tried this recipe today & it was delicious. I have tried many recipes trying to find a richness without it tasking too sweet or cinnamony & this is the best I've had. I expected the orange juice to be wierd but you really couldn't tell it was in there. The only substitution I made was a splash of apple cider vinegar for the dry white wine. Also did not use cream as it didn't need it. Excellent soup! It's a holiday keeper!

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This soup is absolutely delicious. Roasting the vegetables adds a wonderful depth of flavor. The balsamic vinegar and tangy orange give a great balance to the sweet squash. This recipe takes time to make but it's worth it!

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I made this soup two years ago and my friends still bring it up every time we talk about cooking. I've never seen a group of people so impressed with a single dish; this soup is awesome.
I'm making it again for Thanks Giving day tomorrow.

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Everyone enjoyed this very different and tastey soup. It took more time to make that what the recipe said but was well worth the effort.

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I loved this soup, but I liked it better without the orange juice. The orange juice over powered the flavor of the pumkin.

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its so good

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A lot of work, but the soup tasted good.