Flickr Photo Credit: Yajico
My husband’s a pumpkin fanatic, and loves this soup with 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, or various kinds of sandwiches. Still want to take this to the next level? Try out this list of ideas for soup garnishes.
Editor’s Note: To make this vegan, substitute veggie stock for the chicken stock and pair with one of these vegan sandwiches.