Another recipe from the August issue of Recipes+,paraphrased, and slightly adapted to the slow cooker.
Pumpkin & Leek Soup
1.2kg pumpkin, seeds removed, cut into small chunks
4 cloves garlic
1 large leek, sliced thinly
1L chicken stock
homemade cheese pullaparts, to serve
Preheat oven to 220°C. Place pumpkin and unpeeled garlic on a large baking tray. Spray lightly with oil spray and bake for 20 minutes until golden and tender. This can be done the day before and kept in the fridge overnight in a covered container.
Melt butter over moderate heat and gently cook leeks until soft. Throw into the slow cooker, along with the stock and pumpkin. Squeeze the garlic out of it's skin and add to the rest of the ingredients. Cook on LOW for 6-8 hours.
Process with a hand held stick mixer until smooth. Serve with home baked bread goods hot from the oven so the butter is all melty.