Soup’s On!

Welcome to another Tasty Tuesday.

Be sure to stop by my fellow author friends’ blogs  (links listed below) and check out what they have cooking.

“Let me be the first to tell you, drinking alcohol is the worst thing to do in cold weather. Hot soup is the best because the process of digesting food helps to warm you up.” ~~Morgan Freeman~~

The crisp, colorful autumn days ahead always turn my thoughts to making soup-a-licious dishes.

I love soup because it’s easy to make, you don’t have to be exact in the measurements, (for the purpose of this blog, I have included exact measurements…somewhat) uses up a lot of leftovers and you can fuel your body with all the anti-oxidant goodness from vegetables and fruits in one bowl.

Super Easy Delicious Orange Soup (Please note: No oranges were used in the making of this soup)


1 Large Sweet Potato (peel and chop into cubes)

2 Large Carrots (peel and slice)

1 Butternut Squash (peel and dice)

1 10 oz. can Pumpkin puree  (not the kind you make pie with)

2 Ripe Pears (or if you’d prefer you can use apples) – peel, remove seeds and chop

1 Small Vidalia Onion (sliced and diced)

2 Garlic Cloves (crushed)

Olive Oil

Vegetable or Chicken Broth (if you don’t have any on hand, water will do)

Sea salt to taste

A few dashes of Ginger


Heat oven to 425

On a baking sheet lined with parchment paper (or you can spray your sheet a non-stick spray) arrange the carrots, butternut squash and sweet potato in a single layer and lightly coat vegetables with olive oil and sprinkle some Sea Salt.

Turning once, bake until the vegetables are tender.

Remove from oven.

In a large pot saute the onion and garlic in a bit of olive oil.

Add all the baked vegetables plus pureed pumpkin and the pears into the pot.

Add enough broth (or water) to cover all the contents.

Sprinkle in some Ginger.

Add salt to taste.

****Optional: You can also sprinkle in curry powder, if you like curry.

Simmer on stove for about 40 – 50 minutes.

Remove from stove and cool slightly (enough so that you can put it in your blender or food processor.)

Puree the soup.

Return the soup to the pot and re-heat on low, stirring.

Garnish with either: toasted pumpkin seeds, or sunflower seeds, or slivers of apple, or slivers of pears

If you have leftover soup, here’s a quick and easy way to use it.

Simply use the leftover soup and coat chicken breasts, crush some almonds on top of the chicken breasts and bake.

Be sure to stop by these other blogs and pick up more recipes.

I Heart NY Cheesecake by PG Forte

Just a little Devilishly Sweet Red Velvet Cookies! by Moira Keith 

“I died and went to Italy” by Nancy Lauzon

“The Allure of Ice” by A Catherine Noon



11 responses to “Soup’s On!”

  1. As much as I love Morgan Freeman, I would have to disagree with his alcohol remark. Besides, if you get a little chilled couldn’t that give you more reason to cuddle up next to your favorite hero for a little warmth?

    Much like you Selena, I tend to look forward to the fall for the soup alone. I love a good soup recipe and this looks like one I’m going to have to try.

  2. Hi, Moira, thanks for stopping by. I agree, what was I thinking with that quote? Blame it on an overtired brain. LOL Chill = glass of wine and snuggling with my honey.

    Let me know how you enjoy the soup when you try it out.

  3. Sounds good! I almost didn’t even read the recipe based on its name. I am not a fan of orange dishes. However, when I spotted your disclaimber then I read on. Question, if the canned pumpkin isn’t the kind you use for pies, what kind is it? I’ve ever seen the kind for pies. It’s not flavored, though, so maybe the kind you’re saying not to use is? In any case, this soupl sounds yummy. Maybe when it’s cold enough to eat soup, I’ll make some. 🙂

    1. What’s wrong with orange food? All the tasty fruits and veggies are orange. LOL

      There is canned pumpkin that you can use for pies, which usually has other ingredients, so that’s not the kind to use.

      There is canned pumpkin that has ONLY pumpkin, that’s the kind to use. I use fresh pumpkin when they are in season, but I know fresh pumpkins are a lot of work to prepare so that’s why I suggested canned.

  4. Okay, now I understand. I’ll have to look for the pumpkin that has the spices in it. I usually make my pie from the unspiced pumpkin. I tried using a fresh one once and couldn’t tell the difference.

    I like to eat oranges and drink orange juice, but any kind of foods prepared with citrus just isn’t for me. Same with almonds. As a nut, it’s great. As something made with almond flavoring, it tastes like Amareto and that make me gag just smelling it. LOL

  5. I don’t make soup enough … I’m definitely going to try this, my daughter loves anything with squash =)

    1. This is one of my favorites, well, not really, I love all soups. LOL Carve out a pumpkin and use it as a soup bowl during October. Looks great on the table.

  6. Hmm. I love, love, love pumpkin soup and butternut squash soup, and carrot soup and sweet potato anything, but I never once thought of combining them. So, what’s wrong with me? This sounds awesome!

  7. oh, yeah. I also love curry. Option FTW!

    1. Hi, PG, thanks for stopping by. That is one spice that I don’t care for, curry. But my husband loves curry, so sometimes I will divide the soup and warm it up in two different pots, so he can have the curry, and I love spicy food so I add chili peppers to mine at times. Really, you can experiment and add any spices to this and even acorn squash in the autumn when they are ripe for picking.

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