Make an old classic minus the ‘Old & Classic’ method! This delicious Pumpkin soup will feed your soul & belly.

Ingredients

• 1kg peeled, chopped pumpkin

• 2 small onions, peeled and chopped

• 1 litre vegetable stock

• ½ cup of cream

Method

1. Place the pumpkin, onion and stock in the slow cooker.

2. Cook on LOW for 4 to 6 hours, until pumpkin is soft and cooked through.

3. Cool for 10 minutes.

4. Using a stick blender, blend until nice and smooth.

5. Stir in the cream.

6. Season to taste and serve.

Notes

Optional: Sautéing the pumpkin and onion first in a little extra virgin olive oil creates a slightly richer flavour.