- 1kg pumpkin, chopped
- 2 small onions, chopped
- 1 litre vegetable stock
- 1/2 a cup of cream (coconut cream can be substituted)
- 1 tbsp of curry powder
- Small pinch of chilli flakes
- Place the pumpkin, onion, curry powder, chilli and stock in the slow cooker.
- Cook on low for 4 hours (or until pumpkin is soft and cooked through), then allow to cool for 10 minutes.
- Using a stick blender, blend until smooth.
- Stir in the cream and season to taste and serve.