Creamy Pumpkin Soup


  • 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


  1. Place the pumpkin, onion, curry powder, chilli and stock in the slow cooker.
  2. Cook on low for 4 hours (or until pumpkin is soft and cooked through), then allow to cool for 10 minutes.
  3. Using a stick blender, blend until smooth.
  4. Stir in the cream and season to taste and serve.