| 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 <heiges@post.tau.ac.il>
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”