Sweet-hot pumpkin soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16 oz.) pumpkin |
| 4 | cups | Chicken broth |
| 2 | Carrots, peeled and chopped | |
| 1 | Onion, chopped | |
| 1 | Jalapeno chiles, seeded and chopped (depending on how hot you enjoy it) (up to 2) | |
| 3 | tablespoons | Honey |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Salt |
| ¼ | cup | Sauterne wine |
| Watercress leaves for garnish | ||
Directions
Combine pumpkin, chicken broth, carrots, onion, watercress, chiles, honey, curry powder, salt and wine in a slow cooker. Cover and cook on LOW 9 to 9-½ hours or until vegetables are very soft. Process in a blender or food processor until pureed. Reheat soup until hot if needed. Garnish with additional watercress leaves. Yield: Makes 5 or 6 servings Posted to JEWISH-FOOD digest V96 #50 Date: Sat, 28 Oct 1995
From: Ruth Heiges <heiges@...>