Preparation time: 30 min
Cooking time: 6-8 hours
Dietary guidance: v
1 medium butter nut pumpkin, cut into cubes
2 brown onions
around 750g potatoes, cut into cubes
cumin, paprika, cinnamon, and ground coriander seeds to taste
cream (optional, but it makes it a lot better)
pine nuts (dry fried until golden)
-Fry the onion and leeks until translucent.
-Add onion, leek, potato, pumpkin, and spices to the slow cooker, and add enough hot stock to cover the vegetables.
-Cook on high for around 4-6 hours (depending on how large you cut the pumpkin and potato), until the pumpkin has mostly disintegrated.
-Purée until smooth.
-Add cream, if desired, immediately before serving.