The Four Seasons Resort took the Harvest Soup Contest crown this year, running out of its hearty liquid gold before the event even finished Sunday afternoon.
Executive Sous Chef Tory Martindale put together the hotel's efforts, a Thai Rock Shrimp and butternut squash savoury delight.
"This is very exciting," said Martindale as he prepped the Resort's Turkey on the Fly gourmet Thanksgiving take-out dinners and prepared for the hotel's dinner guests.
"It is great for us to support local and community events like this.
"We believe it is very important to do community events and what a great venue the Farmer's Market was."
Martindale got his inspiration from two favourite soups - butternut squash and Thai coconut curry.
"I thought let's make something out of both of them...and it turned out great."
Scores lined up to enjoy the 11th Annual Harvest Soup Contest at the Whistler Farmer's Market Sunday.
"It was a great turnout," said organizer Peggy Vogler. The contest is a fundraiser for the Whistler Waldorf School accounting for about a third of their fundraising money each year.
Crowds were ready with their tasting cups and spoon as the event got started at about 11 a.m. and by the time the "kitchen" had to close almost every soup pot was empty.
Taking part this year were the Four Seasons Resort, The Fairmont Chateau Whistler (roasted pumpkin soup), The Dubh Linn Gate (Hilltop Farms roasted firehouse tomatoes and inferno pepper soup), The Mix by Ric's (parsnip, apple and roasted chestnut soup), Rick's Grill (Guinness beef stew), Green Earth Organics (butternut squash and pear soup) Delish Catering and The Grocery Store (cheesy organic Pemberton potato medley soup), Mongolie Grill (hot and sour soup), the Cinnamon Bear Grille (roasted parsnip and smoked bacon soup and Gone Bakery and Soup Company (Sweet Coconut Curry Lentil soup).