Pumpkin soup on a cold day nothing better and there are so many different versions but this is my one that always hits the spot.  I use a combination of the oven and slow cooking in this version.

Step 1

Firstly preheat your over to 180 °C. And turn on your slow cooker on high. A splash of olive oil in the slow cooker and add your leeks to gently cook down and sweat to a sticky caramelised base.

Step 2

Meanwhile the left over oil rub the pumpkin and sweet potato and then season with the 5th Season Aniseed Myrtle & Salt Bush mix, place on tray with garlic bulb and cook in the over on a tray till a fork soft.  Once cooked remove and let cool for a few minutes till ready to handle by hand.

Step 3

I like to scrape the flesh and squeeze the garlic directly into the slow cooker, add the vegetable stock and switch it down to a low setting and let cook away.I use a stick blender to help blitz it all together and taste and adjust the seasoning with further salt and pepper till a desired result has been met. Served up with a toasted cheese sandwich or a splash of crème fresh for a happy day and chase the cold away.