1 kg pumpkin, peeled and chopped (I use butternut)
2 small onions, peeled and chopped
1 litre vegetable stock (use a good quality stock like Campbell's for the best flavour)
1/2 cup cream
Place the pumpkin, onion and stock in the slow cooker.
Cook on LOW for 4 to 6 hours, until pumpkin is soft and cooked through.
Cool for 10 minutes.
Using a stick blender, blend until nice and smooth.
Stir in the cream.
Season to taste and serve.
Note: Sautéing the pumpkin and onion first in a little extra virgin olive oil creates a slightly richer flavour.
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