Sweet Hot Pumpkin Soup
|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|
|Curry powder||1⁄2 Teaspoon|
|Sauterne wine||1⁄4 Cup (4 tbs)|
|Watercress leaves||4 (For Garnish)|
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.
3) Garnish with the watercress leaves and serve immediately in nice soup bowls.