The home cook's slow cooker pumpkin and coconut soup

The secret to good soup is great stock. Try making stock in a slow cooker by simmering bones and vegetables left over from roast dinners, just covered with boiling water for a few hours. Strain it and freeze it until you need it.

Ingredients

1	Pumpkin, deseeded, peeled and cut into pieces (Main)
500 ml	Stock (Main)
2	Onions, skinned and roughly chopped
1 tsp	Coriander seeds, toasted in the oven for five minutes
2 tsp	Cumin seeds, toasted in the oven for five minutes
165 ml	Coconut cream
1 to taste	Salt & freshly ground pepper
1 to taste	Whole nutmeg, freshly grated
1 to taste	Fresh coriander, chopped
1 to taste	Greek yoghurt

Directions

1. Put stock, pumpkin, onions, cumin seeds, coriander seeds and coconut cream in a slow cooker. Cook on low for six hours.
2. Blend well with a stick-blender or in a food processor. Adjust the seasoning and add some boiling water if it's thicker than you like.
3. Serve topped with freshly grated nutmeg, chopped coriander leaves and a dollop of Greek yoghurt.