• 1) Turn slow cooker on HIGH and add onion, garlic and curry paste to bowl, mix well
• 2) While slow cooker is warming up, peel and chop pumpkin, sweet potato, carrots and potatoes and add to bowl
• 3) Pour over chicken stock and stir (note - vegetables should NOT be covered by stock as vegetables will cook down. Adding too much stock will result in a thin soup)
• 4) Cook on high for about 4 hours or until vegetables are well cooked
• 5) Add coconut cream and blend with a stick mixer
• 6) Taste and add salt/pepper/more curry paste as needed
• 7) Serve with fresh chopped coriander (optional)

Notes

• NOTES:
• - For a thicker soup, only add 750ml of stock
• - You can also use coconut milk instead of cream, however the tins are usually 400ml so the soup will be thinner
• - Curry pastes can vary in heat, so if you are unsure how hot yours is, add one tablespoon of paste at the start and taste test before serving. You can always add more at the end to make it as spicy as you like
• Cooked in a 6L Russell Hobbs slow cooker