Thai Pumpkin & Kumara Soup (slow cooker)

Ingredients:
non-stick spray oil
1 onion, chopped
2 t oil
1-2 t red curry paste
2 c vegetable or chicken stock
250 - 300 g pumpkin, peeled and cut into 6 - 8 pieces
250 - 300 g kumara, peeled and cut into 6 - 8 pieces
400 g coconut cream or coconut flavoured evaporated milk
salt to taste
brown sugar to taste
spring onions, sliced garnish

Method:

1. Coat slow cooker with non-stick spray oil (if you remember, I often don't bother).
2. Cook onion in 2 t oil in frypan until transparent.
3. Add curry paste and about 1/2 c stock to the onion. Stir well to combine curry paste evenly.
4. Transfer to slow cooker.
5. Add remaining stock, pumpkin, kumara and sugar.
6. Cook on HIGH for 3 - 5 hours or LOW 6 - 8 hours. 
7. Add coconut cream or evaporated milk and salt. 
8. Puree until smooth.