COCONUT PUMPKIN SOUP

SERVES 4 PREP 10 MINS COOK 4 HOURS

1.5kg pumpkin, roughly chopped 3 cloves garlic, crushed ½ tsp chilli flakes 1 brown onion, roughly chopped 2 cups vegetable stock 270ml can coconut milk toasted pepitas, coriander sprigs, toasted sourdough, to serve

1 In a 4.5-litre (18-cup) slow cooker, combine pumpkin, garlic, chilli, onion and stock. Cook, covered, on Low 4 hours.

2 Cool soup 15 mins. Using an electric stick mixer, pulse soup until smooth. Season to taste. Stir in coconut milk (reserving a little to drizzle). Cook until heated through. Season to taste.

3 Drizzle soup with reserved coconut milk. Top with pepitas and coriander. Serve with toast.