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

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