1 onion, chopped
2 cloves of garlic, crushed
3 tsp of ground cumin
2 butternut pumpkin, peeled and cubed
1 potato, peeled and cube
3 cups of chicken stock
1 cup of water
2 tbsp fresh coriander, chopped
400ml can of coconut milk (or coconut cream)
- Place all the ingredients except for the coconut milk into a slow cooker.
- Turn on to low and cook for 6-8 hours
- When cooked, use a stick blender (or transfer batches to a regular blender) to blend out any lumps. Blend until smooth. Be careful if the kids are helping as the soup will be very hot.
- Stir through the coconut milk.
- Serve and enjoy!
(This recipes could also be made on the stove top by frying together the onion, garlic and cumin first then adding the remaining ingredients bar the coconut milk. Bring to the boil and simmer until everything is tender then follow steps 3-5 as above).