| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | cn | (16 oz.) pumpkin |
| 4 | c | 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 | tb | Honey |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Salt |
| 1/4 | c | Sauterne wine |
| Watercress leaves for garnish |
INSTRUCTIONS
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 9-1/2 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 <[email protected]>
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