1) 1) 1. Combine pumpkin, chicken broth, carrots, onion, watercress, chiles, honey, curry powder, salt and wine in a slow cooker. Cover and cook on LOW 9 hours or until the vegetables are very soft. (NOTE: I don't add spices until the last 10 min. so they don't cook out. I used a lot more curry powder, and you can adjust hotness w/ the hot peppers. For the wine, I used a very sweet nonalcoholic wine. I did not use honey or watercress.
2) Process in a blender of food processor until pureed.
3) Reheat soup until hot if needed. Garnish with additional watercress leaves. (I topped my with fried onion rings and it added a nice crunch.)