Prepare a large slow cooker with lid on the kitchen bench.

Carefully cut the pumpkin in half, scoop out the seeds, then cut into quarters then cut those pieces in half again and then carefully cut off the skin in a thin layer.

Place the pumpkin in the slow cooker along with the chunky pieces of carrot, onions and garlic.

Add to this the brown sugar, cumin, curry powder, paprika, thyme and black pepper (and nutmeg or cayenne if using) then pour over the chicken or vegetable stock.

Lightly stir the ingredients to settle most into the stock.

Place the slow cooker lid on and cook for 4 hours on HIGH or 6-8 hours on LOW until the pumpkin and carrots are soft and tender, stir once or twice during this time.

Using a stick blender (or add the hot ingredients to a very large (2 litre+) heat proof blender) blitz the soup until it is completely smooth and silky.

Take a teaspoon and taste a little and see if you would like to add additional salt at this time, add just half a teaspoon at a time and stir through well.

Once you are happy with the flavor, pour in the cream and whisk well to fully combine.

Serve warm with crusty bread or cool completely and store in the fridge in an airtight container for up to 4 days and reheat well before serving.

Alternatively this soup freezes really well, cool completely then place in containers or ziplock bags and freeze for up to 3 months.