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Ingredientes
- 1 can (16 ounce.) pumpkin
- 4 c. Chicken broth
- 2 x Carrots, peeled and minced
- 1 x Onion, minced
- 1 x Jalapeno chiles, seeded and minced (depending on how warm you enjoy it) (up to 2)
- 3 Tbsp. Honey
- 1/2 tsp Curry pwdr
- 1/2 tsp Salt
- 1/4 c. Sauterne wine
- Â Â Watercress leaves for garnish
Direcciones
- Combine pumpkin, chicken broth, carrots, onion, watercress, chiles, honey, curry pwdr, salt and wine in a slow cooker. Cover and cook on LOW 9 to 9-1/2 hrs or possibly till vegetables are very soft. Process in a blender or possibly food processor till pureed. Reheat soup till warm if needed. Garnish with additional watercress leaves.
- Yield: Makes 5 or possibly 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1385g | |
| Calories 388 | |
| Calories from Fat 14 | 4% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2742mg | 114% |
| Potassium 1857mg | 53% |
| Total Carbs 86.51g | 23% |
| Dietary Fiber 9.8g | 33% |
| Sugars 63.32g | 42% |
| Protein 13.55g | 22% |
