Step 1

Prepare your vegetables

Step 2

Peel the Butternut Pumpkins and remove the seeds, slice into large chunks and add to the slow cooker

Step 3

Peel the carrots and potatoes and cut into chunks and add to the slow cooker

Step 4

Peel and slice the onion and add to the slow cooker

Step 5

Add the garlic, mild curry powder and salt and pepper to the slow cooker

Step 6

Pour over the vegetable OR chicken stock and stir to coat

Step 7

Set the slow cooker to 8 hours on LOW and stir twice during cooking time if you are around

Step 8

Once all the vegetables are soft and cooked through turn off the slow cooker

Step 9

Carefully remove the inner bowl

Step 10

Using a stick blender (immersion hand blender) blitz up the vegetables until you have a lovely smooth mixture

Step 11

If serving straight away add the cream and stir thoughroully

Step 12

Serve with a lovely crusty loaf of bread or Cheese Puffs (see recipe above)

Step 13

If freezing, freeze in portions and add the cream to taste after you have reheated the soup.

Step 14

Enjoy