• ¾ Medium sized butternut pumpkin, skin and seeds removed, chopped
  • 2 medium potatoes, chopped
  • 1 onion, chopped
  • 1-1 ½ teaspoons mild curry powder
  • Salt and cracked black pepper
  • 2 ½ cups of vegetable stock
  • 1 cup full cream

Step 1. Place pumpkin, potatoes, onion, curry powder and stock in a large slow cooker. Season with salt and pepper. Cook for several hours or until vegetables are tender.

Step 2. Turn off the heat and allow to cool. Using a food processor or stick blender, process until smooth.

Step 3. Stir through the cream. Warm the soup through again, season to taste and serve.