Curried Coconut Chickpea Soup. [Photograph: Moderate Oven]

In a nod to the end of cold weather eating, last week’s Weekend Cook and Tell was all about soups. We asked all of you to share your favorite broths, bisques, chowders, and potages for a challenge we called Soup Stories. Here’s a look at what was ladled up for this week’s spoonable challenge.

Moderate Oven has favorite soups for every month. March’s flavor is this curried coconut chickpea soup, a way to ease into spring after a winter of bean-heavy soups and creamy vegetable purées.

Rocquie recently revisited a vegan soup from days working at a natural foods store. This candy roaster squash, ginger, and white bean soup made from her own stash of winter squash.

We love suegsf’s method for a quick baked potato soup: bits of bacon cooked down with potatoes and onions, add a splash of half-and-half, season with salt and pepper, and finish with a hunk of butter.

sarar’s hearty combo of white bean, butternut squash, and kale soup was sweet, salty, savory, and with a tiny hit of acidity from a cup of white wine.

No Cook Spicy Chilled Avocado Soup. [Photograph: theindolentcook]

salpico shared a recipe for a Sandra Lee tribute soup. This “Semi-Homemade” chicken soup calls for Peruvian or Portuguese rotisserie chicken, store purchased stock and a whole load of good for you veggie including parsnips, zucchini, cabbage, and green beans.

Using an ingredients that seems more at home with sandwiches than soups, Twistie creation is a refreshing chilled dill pickle soup made with mixed cucumbers, yogurt, and of course, pickles.

Always ready with great recipe ideas orchidgirl contributed soups for all seasons. For winter a warming white bean, kale, and turkey soup and an enticing summery roasted tomato and cherry balsamic soup with avocado oil.

Thanks to everyone who broke out the stockpot for this week’s Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week’s challenge: Chain Restaurant Brainstorm.

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