14ounce can pumpkin puree or frozen butternut squash puree (thawed)
1yellow onionroughly chopped
1granny smith applepeeled and chopped
8ounces cream cheese
1teaspoonyellow curry powder
1teaspoonpumpkin pie spice
pinch red pepper flakes
Peel the squash, remove the seeds and chop into 1 inch pieces. Peel and chop the onion and apple also. Dice the brick of cream cheese. Add the squash (fresh & frozen), onion, apple and cream cheese to the crockpot.
Measure all of the spices and put them in a small bowl. Stir well to combine and then sprinkle all the spices into the slow cooker. Using a large spoon, stir well - add the honey and stir again.
Pour in the vegetable stock and cover. Set the temperature to low cook for 8 hours. When the soup is finished cooking, blend the soup until it is a creamy consistency.
Toast the pumpkin seeds - using a dry pan over medium-low heat, toast the pumpkin seeds until they are a golden brown - takes about 5 minutes. Remove from the pan immediately - if you leave them in the pan, even though you've removed the pan from the heat, the residual heat may burn the seeds (this happens very quickly!).
Serve topped with toasted pumpkin or pine nuts or pecans for a little crunch and a drizzle of heavy cream.