With fall around the corner, I'm really excited about trying lots of new soup/stew recipes!  What are some of your favorites?

I love this Cream of Pumpkin soup recipe from allrecipes.com, but I make a few minor modifications.  I add a little ground red pepper, and sometimes I use something less fattening in place of the heavy cream (half-and-half, whole milk, evaporated milk, fat-free half-and-half, etc.).  It's still soooo good!

And I've never made the cinnamon croutons that the recipe calls for, but I'm sure they'd be good, too.

Here's one that I love that I posted here months ago :)  A perfect balance of spicy and a little sweet - you can adjust the cayenne depending on your tolerance.

http://www.projectwedding.com/post/list/moroccan-beef-stew-crockpot-style

Ooh, that sounds yummy!

My hubby makes 2 different chili's in crockpots....and I got an immersion blender for Christmas so I want to try some more creamy soups this fall and winter! (even thou it doesn't get that cold here!)

I made this for the first time last winter and loved it!!
I wish I could have a bowl right now... sweet potato carrot soup!

http://localfoods.about.com/od/soups/r/sweetpotcarrot.htm

I made this chicken noodle soup recipe a couple of times last year and it was awesome. I really liked the leeks in it.

I've got a "soup" folder in my bookmarks with literally 30 bookmarks in it. I love soup and can't wait for it to get cold enough to try some more recipes! (My DH says he'll eat soup anytime, but when it's still in the 80's out I don't really feel like keeping the stove on for hours at a time.

I got a good, speedy chicken tortilla soup recipe last year but it doesn't seem to be on the website anymore. I'm pretty sure I printed it though so I will have to try to remember to retype it on here.

Here's my sister's potato soup recipe--it is super excellent!

I'm on the lookout for a good chili recipe. The one I tried was super expensive to make and wound up too bitter/spicy and not enough sweet for my taste.

This is one of my BM's recipes for Carrot Soup.  She served it at her wedding because it was something her family served with every get-together as a child. I though it was AMAZING!

Kelly’s Recipe for Carrot Soup

 Over medium-high heat, melt 3 Tbsp. butter in large stock pot. Add 1 medium onion (sliced) and 6 medium carrots (peeled and chopped into ½ inch pieces), stirring for 2 minutes. Add 3 Tbsp. flour and stir 5 minutes. Add 5 cups chicken stock (I like chicken bouillon and water best), stirring until it reaches a boil. Reduce heat and cover. Cook 15 minutes or until carrots are tender. Add ingredients to blender and puree, adding salt, pepper and sugar to taste.

TIP: when blending, add only a little liquid to a lot of vegetables to avoid blender “explosion” caused by heat buildup and fill blender less than halfway. Once blender is turned on, you can add more liquid through the hole in the blender top. You may have liquid left over at the end—that’s OK. The soup should be thick and creamy!

 Garnish with whipped cream and chives. Enjoy!

@LadyHope -- I make a pretty mean chili based off of Rachel Ray's Indian Summer Turkey Chili  

It has the sweetness and I throw in 2 chipotle peppers to give it some heat (which my husband prefers)

I made Chicken Tortilla Soup tonight and put the recipe on my new blog since it's no longer on the website I got it from originally. Super yummy!