Amy,
On your answers to "Ask Amy", you mention a pumpkin and brie dual soup you prepared.  Could I please have the recipes for those soups?  Had a pumpkin soup in Jamaica and have never found a recipe. Of course, liked the concept of the dual soups.  Elegant presentation. 
Thanks, Maggie

Hi Maggie,
Thanks for watching - and for your email! The pumpkin soup recipe that I use is from Crisco. Try the fun option of serving the soup in a mini pumpkins,too.

Here's the link:
http://crisco.com/Recipes/Details.aspx?recipeID=2095

Here's my Brie Soup recipe. Disregard the apple and almond garnish if you prepare it as a dual soup with the pumpkin.   Use broth or cream to get the soups to the same consistency. You may need to add more brie for thickness, too.

Brie Soup
Serves 4

3 tablespoons  unsalted butter

1 onion, finely chopped

2 stalks celery, with leaves, finely chopped

2 tablespoons flour

3 cups chicken stock

8 ounces brie, rind removed and cut into cubes, at room temperature

¼ cup heavy cream

Salt and white pepper to taste

Optional garnish: finely diced apple and sliced almonds

Melt butter in a large saucepan over medium heat. Add onions and celery; sauté until vegetables are soft and golden, about 10 minutes. Stir in the flour; cook over low heat for about 3 minutes, stirring constantly. Add 1 cup stock, whisking to incorporate. Whisk in remaining stock. Bring to a boil. Reduce heat to low and simmer 15 minutes, whisking occasionally.  Remove from heat; let cool slightly. Place cooled soup in a blender or food processor; puree until smooth.

When ready to serve, reheat soup over medium low heat. Add brie; stir until cheese has melted and soup is smooth. Stir in heavy cream. Season with salt and pepper.  Ladle into soup bowls. Garnish with diced apple and sliced almonds.  Serve.

Enjoy!

Amy