Use a knife and chopping board to cut your potatoes into chunky pieces (keep the skin on)
Use a spoon, a peeler, a knife and a chopping board to peel your pumpkin, scoop the seeds out and cut into chunky pieces
Spray your Slow Cooker bowl with cooking spray (optional)
Add pumpkin pieces to the Slow Cooker bowl, followed by potato pieces
Then add garlic bulbs, cumin, dried onion, thyme, salt and pepper, bay leaves and vegetable stock.
Cook for 3 hours on high heat (lid on) or 6 hrs low heat (lid on)
Once cooked, turn Slow Cooker off, leave lid on and allow to start to cool
After 1 hr, remove lid, discard bay leaves and use a stick blender (vertically) to blend the soup Note 4
Pour in cream and continue till blitz till consistently combined
Serve with toasted bread, cracked pepper, cream swirls and parsley