Sweet-Hot Pumpkin Soup

October 12, 2007

 

Flickr Photo Credit: Yajico

My husband’s a pumpkin fanatic, and loves this soup with a homemade bread in the autumn.

1 16-ounce can of pumpkin, 4 cups chicken stock, 2 carrots (peeled and chopped), 1 chopped onion, 2 tbsp of chopped watercress, 1-2 jalapeno chiles (seeded and chopped), 3 tbsp honey, 1/2 tsp curry powder, 1/2 tsp salt, 1/4 cup white wine.

Combine all ingredients in a slow cooker and cover. Cook on low 9-9 1/2 hours, or until vegetables are very soft. Process in a blender to smooth out and reheat if necessary. This is great served with homemade crusty bread.