Sweet-hot pumpkin soup

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@...>

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