Slow cooker vegan Thai pumpkin soup
Ingredients Roughly 1.3 kg of Kent pumpkin or two quarter pieces
1 white potato, peeled, chopped in half
1 carrot, peeled, chopped.
1 onion, roughly chopped
1 can of coconut cream/milk
1 tsp of cinnamon
1 tsp of cumin
3 cups of vegetable stock Directions Cut skin off pumpkin and place on a roasting tray with some olive oil. Place in an oven on 180°C and lightly roast for 20 mins. In the meantime, place remaining ingredients into a slow cooker on low heat and season with salt
