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Sweet Hot Pumpkin Soup

chef.austin's picture
Ingredients
  Canned pumpkin 16 Ounce (1 Can)
  Chicken broth 4 Cup (64 tbs)
  Carrots 2 , peeled, chopped
  Onion 1 , chopped
  Chopped watercress 2 Tablespoon
  Jalapeno chiles 2 , seeded and chopped
  Honey 3 Tablespoon
  Curry powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sauterne wine 1⁄4 Cup (4 tbs)
  Watercress leaves 4 (For Garnish)
Directions

MAKING
1) In a slow cooker, add the pumpkin, chicken broth, carrots, onion, watercress, chiles, honey, curry powder, salt and wine.
2) Cook covered on LOW for about 9-9 1/2 hrs or until the vegetables are tender; puree in a blender or a food processor,
reheat the soup, if required.

SERVING
3) Garnish with the watercress leaves and serve immediately in nice soup bowls.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
40 Minutes
Servings: 
6

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4.339285
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 81 Calories from Fat 3

% Daily Value*

Total Fat 0.38 g0.58%

Saturated Fat 0.14 g0.71%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 586.2 mg24.4%

Total Carbohydrates 18 g5.9%

Dietary Fiber 3.5 g13.9%

Sugars 11.6 g

Protein 2 g4.5%

Vitamin A 308.2% Vitamin C 18.2%

Calcium 4.3% Iron 7.8%

*Based on a 2000 Calorie diet

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Sweet Hot Pumpkin Soup Recipe