2 Yummy Soups

I tried both of these soups at a cooking club and they were amazing!!
Southwestern Pumpkin Soup

3 cups chicken stock
1 cup whipping cream
1 15-ounce can pure pumpkin
3 tablespoon packed brown sugar
1 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3/4 cup (packed) grated cheddar cheese
Chopped fresh cilantro


Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chilli powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavours blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over low-medium heat, whisking occasionally.) Ladle soup into bowls. Garnish each with cheddar cheese and cilantro and serve.

Summer Strawberry Soup

by Natalie Pelfrey


2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar


In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours