Slow-Cooker Garam Masala Pumpkin Soup

Step 1: Cut pumkin and sweet potato into 8cm pieces and place in a slow cooker with onion, garam masala, stock and 1 cup water and cover with lid and cook on low for 6 hours or on high for 3 hours or until vegetables are tender.

Step 2: Turn cooker off and using a stick blender, blend soup until smooth ad then stir in cream and season with salt and pepper.

Step 3: Remove and discard crusts from bread and cut bread into 2cm cubes.

Step 4: Melt butter in a frying pan over medium high heat and add bread and cook, tossing for 3 minutes or until lightly browned and then drain on paper towel.

Step 5: Ladle soup among serving bowls and drizzle with extra cream and top with bread and pepitas and sprinkle with garam masala masaland serve.

Step 6: NOTE - This soup can be made ahead to the end of step 2 and then cool completely and transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.