Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16 oz.) pumpkin |
| 4 cups | Chicken broth |
| 2 \N | Carrots, peeled and chopped |
| 1 \N | Onion, chopped |
| 1 \N | 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 |
| \N \N | Watercress leaves for garnish |
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@...>