THANKS to everyone who came to the Visiting Teaching Interviews. You are all wonderful!!!

Here are the soup recipes we promised:

Zesty Pumpkin Soup

6 cups chicken stock or canned low-salt chicken broth

2 cups whipping cream

29-ounce can pumpkin

1/3 cup (packed) dark brown sugar

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/4 teaspoon ground nutmeg
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, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors 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 medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

Chicken Noodle Soup

2 quarts chicken broth

1 quart water
1 store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
3 cups egg noodles
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.  Add oil, then onions, carrots and celery.  Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer.  Add egg noodles, then simmer until tender, 10-20 minutes. Stir in parsley and add salt and pepper, to taste.